Almond-Chive Salmon

Almond-Chive Salmon Recipe
Jeff Kauck
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.

Yield:

4 servings (serving size: 1 fillet and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

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

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.

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.

Maureen Callahan,

Cooking Light

September 2006