Ingredients for Salmon Amandine
- Salmon Fillets
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- Canola Oil
- Almonds
- 2 tablespoons lemon juice
- Balsamic Vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped green onions
- 1/2 cup non-fat canned milk
- 1/4 cup chicken broth
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How to Make Salmon Amandine
- In a shallow dish, whisk together 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge both sides of 2 (6-ounce) salmon fillets in the seasoned flour, shaking off any excess.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat until hot and bubbly.
- Add salmon fillets to the skillet and cook for 3-4 minutes per side, until golden brown.
- Carefully transfer the skillet to a preheated 350°F (175°C) oven and bake for 10-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, prepare the sauce.
- Pour 2 tablespoons of lemon juice and 1 tablespoon white wine vinegar into the skillet, scraping up any browned bits from the bottom.
- Add 1/4 cup chicken broth, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped green onions to the skillet.
- Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
- Remove from heat and stir in 1/2 cup non-fat canned milk.
- Spoon the sauce over the baked salmon fillets.
- Garnish with 1/4 cup toasted slivered almonds.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
10g
Fat
38g
Carbs
7g
