Salmon With Almonds and Parsley

Southern Living
This quick-cooking entrée is perfect for rushed weeknights and company too.
Makes 8 servings


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8 (6-ounce) salmon fillets
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons fresh lime juice
1/4 cup slivered almonds, toasted
2 tablespoons chopped fresh parsley
Garnish: lime slices


Prep: 20 Minutes
Cook: 15 Minutes
Broil: 10 Minutes

Sprinkle fish evenly with salt and pepper. Set aside.

Melt butter in a large, heavy skillet over medium-high heat. Add onion, and sauté 8 minutes or until onion is tender. Add garlic, and sauté 2 to 3 minutes. Stir in lime juice. Remove from heat.

Arrange fish, skin side down, on a lightly greased rack in an aluminum foil-lined broiler pan. Broil, 5 inches from heat, 7 to 10 minutes or until fish flakes with a fork. Using a wide metal spatula, lift fish from skin, leaving skin on rack. Transfer to a serving dish. Top with onion mixture; sprinkle evenly with toasted almonds and parsley. Garnish, if desired.

Created date

February 2005