Baked Salmon with Almond Parsley Salad

Ingredients

• Atlantic salmon

  Fish, farmed, raw

  8 oz or 227g

• 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°F.
2. Season the salmon with salt and pepper. Place it skin-side down on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake for 12 to 15 minutes until cooked through.
3. 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.
4. Roughly chop the capers, parsley, and almonds, then add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
5. Serve the salmon with the parsley salad and enjoy.

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