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Salmon with Almonds and Tomato-Lemon Sauce

Prep time 10 mins
Cook time 5 mins
Yield Makes 6 servings

Ingredients

  • 1/2 cup sliced almonds
  • 1 small onion, sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 1/2 tablespoons honey
  • 1 teaspoon grated lemon rind
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons fresh lemon juice
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 6 (4-ounce) salmon fillets
  • 1/8 teaspoon ground red pepper
  • Garnish: fresh cilantro sprigs

Nutrition Information

  • calories 354
  • caloriesfromfat 47 %
  • fat 18.6 g
  • satfat 2 g
  • monofat 10.3 g
  • polyfat 4.8 g
  • protein 30.8 g
  • carbohydrate 16.2 g
  • fiber 4.6 g
  • cholesterol 65 mg
  • iron 1.5 mg
  • sodium 528 mg
  • calcium 107 mg

How to Make It

  1. Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

  2. Sauté onion in hot oil in a skillet 10 minutes or until golden. Add garlic; sauté 1 minute. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in lemon juice and 1/4 teaspoon each of salt and black pepper; keep warm.

  3. Sprinkle salmon fillets with red pepper, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on a lightly greased rack in a broiler pan.

  4. Broil 6 inches from heat 10 minutes or until fish flakes with a fork. Serve with tomato mixture; sprinkle with almonds. Garnish with cilantro, if desired.