Preheat oven to 475°F. Brush a baking dish with olive oil. Place fillets in baking dish, skin side down, and roast 8-12 minutes, or just until fish flakes. Meanwhile, combine beans, radicchio, frisee or other greens, almonds and dill in a large bowl. Toss with oil and vinegar; season with salt and pepper to taste. Serve salad alongside roasted salmon.
Nutrition information per serving:
Calories 408, Cholesterol 62 mg, Fat 19 g, Fiber 8 g, Saturated 2.9 g, Calcium 146 mg, Monounsaturated 11.5 g, Magnesium 111 mg, Polyunsaturated 3.7 g, Sodium 111 mg, Carb 23 g, Potassium 984 mg, Protein 37 g, Vitamin E 4.4 mg*
*Total Alpha-Tocopherol Equivalent
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.