Salmon with Almonds and Tomato-Lemon Sauce

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 47%
  • Fat: 18.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 10.3g
  • Polyunsaturated fat: 4.8g
  • Protein: 30.8g
  • Carbohydrate: 16.2g
  • Fiber: 4.6g
  • Cholesterol: 65mg
  • Iron: 1.5mg
  • Sodium: 528mg
  • Calcium: 107mg


  • 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


  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.
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