This dish is quick to prepare, ascethically appealing and a total treat for the taste buds. I paired it with a simple garlic-herb pearl couscous salad, but If I may recommend this feta & mint couscous salad if you really want to seal the deal.
Also on the side is a generous serving of charred, lemon-parmesan brussels because I can’t get enough. Seriously, the sight of charred brussels to me is equivalent to the sight of an original Van Gogh painting to an artist. No exaggeration.
I get these sprouts nice and charred by sautéing them in a large skillet with a touch of olive oil, salt and pepper over medium-high heat for ~10-12 minutes, tossing frequently. I love to squeeze a little fresh lemon juice and grate some sharp parmesan over them once they’re cooked. Puuurfection 😉
I typically prepare salmon at least once a week at mi casa. Not only is salmon the most rich, flavorful fish (in my opinion), but it’s also rich in heart-healthy omega-3 fats, an excellent source of protein and brimming with many vitamins and minerals.
My favorite way to prepare salmon is simply broiling the filets until the outside is crispy and the inside is soft and buttery. It practically melts in your mouth. Heaven.
When buying salmon, I strongly encourage choosing wild salmon over farm-raised for better quality, less-contaminated fish. I literally cringe when I see “farm-raised, color-enhaced” salmon in the fresh fish window at the grocery store. Thankfully, if you don’t have easy access to wild salmon in your area, you can purchase it frozen year-round.
So this marinade is composed of smoked paprika (must-have in your spice collection!), honey, soy sauce and freshly squeezed lemon juice. The almonds acquire a toasted flavor reminiscent of brown butter and the marinade almost caramelizes as the salmon broils. It’s just a complete flavor party and very low maintenance in regards to prep work.
I’ve exploited my fair share of salmon recipes on this here blog, and now i’m beyond thrilled to add this one to my repertoire.
- 1-1.25 lbs wild salmon, sliced into four filets
- 1/4 cup slivered almonds, toasted
- 1/2 tsp smoked paprika
- 1 tbsp low-sodium soy sauce
- 2 tsp honey
- Juice of 1 whole lemon
- Sea salt and fresh ground pepper
- Preheat oven broiler to highest setting
- Coat salmon with sea salt, black pepper and smoked paprika. Rub seasonings into flesh.
- In a small bowl, whisk soy sauce together with honey. Brush evenly over salmon filets.
- Place salmon, skin down, on a baking sheet covered in foil. Broil the salmon until the top is opaque and the fish is flaking, about 7 to 8 minutes for salmon that is about 1-inch in thickness. Evenly distribute slivered almonds on top of salmon filets. Squeeze with fresh lemon juice.
Nutrition facts per serving (1 filet, toppings evenly distributed)
Calories: 242 kcals; Total Fat: 11.5 gm; Saturated Fat: 1.5 gm; Cholesterol: 70 mg; Sodium: 171 mg; Carbohydrates: 6.5 gm; Fiber: <1 gm; Sugar: 4.5 gm; Protein: 27 gm