Ingredients for Almond Crusted Salmon With Capers And Lemon
- 1 tablespoon olive oil
- 1 cup slivered almonds
- 2 large eggs
- salmon fillets, 6 oz each
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 1 tablespoon butter
- 1 lemon wedge for garnish
- fresh parsley for garnish
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How to Make Almond Crusted Salmon With Capers And Lemon
- Preheat oven to 200°F (93°C).
- Heat 1 tablespoon olive oil in a heavy skillet over medium heat.
- Place 1 cup slivered almonds in a shallow baking dish.
- In a medium bowl, beat 2 large eggs until blended.
- Dip each salmon fillet (about 6 oz each) into the eggs, ensuring it's fully coated. Then, press the fillet into the almonds, pressing firmly to adhere.
- Place the almond-crusted salmon in the skillet and cook for approximately 2-3 minutes per side, or until the fish is opaque in the center and the crust is golden brown.
- Transfer the salmon to a baking sheet and keep warm in the preheated oven.
- Add 1 tablespoon lemon juice and 2 tablespoons capers to the skillet.
- Increase the heat to medium-high.
- Boil the lemon-caper mixture until slightly reduced, about 1 minute.
- Remove from heat and stir in 1 tablespoon butter, whisking until melted and smooth.
- Transfer each salmon fillet to a plate.
- Spoon the lemon-caper sauce generously over the salmon.
- Garnish with a lemon wedge and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
56g
Carbs
3g
