Almond-Chive Salmon

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

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 42%
  • Fat: 14g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 3.4g
  • Protein: 33.5g
  • Carbohydrate: 9.1g
  • Fiber: 1.2g
  • Cholesterol: 80mg
  • Iron: 1.4mg
  • Sodium: 454mg
  • Calcium: 56mg

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

  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.
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