Baked Salmon with Almond Parsley Salad

Ingredients

• Pink salmon

  Fish, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Red wine vinegar

  1 tbsp or 15g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  1 cup or 60g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
3. Toasted Almond Parsley Salad: Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes. Roughly chop the capers, parsley, and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
4. Serve and enjoy!

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