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Almond-Chive Salmon

Jeff Kauck
Yield 4 servings (serving size: 1 fillet and 1 lemon wedge)
In this simple entrée, almonds supply vitamin E, while salmon delivers a good amount of niacin. Vary the herbs according to your preference; try dill, thyme, or basil.

Ingredients

  • 1/4 cup sliced almonds
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon grated lemon rind
  • 2 (1-ounce) slices white bread, torn
  • 1/2 teaspoon salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 302
  • caloriesfromfat 42 %
  • fat 14 g
  • satfat 2.8 g
  • monofat 6.6 g
  • polyfat 3.4 g
  • protein 33.5 g
  • carbohydrate 9.1 g
  • fiber 1.2 g
  • cholesterol 80 mg
  • iron 1.4 mg
  • sodium 454 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a food processor; add 1/4 teaspoon salt. Process until finely chopped.

  3. Sprinkle salmon with the remaining 1/4 teaspoon salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.

  4. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.