Simple Salmon Almondine Recipe for Two
Sneak Preview: This Simple Salmon Almondine recipe is ideal for two—quick enough for a weeknight yet elegant enough for company. You can easily double or triple it for larger gatherings.
As an Amazon Associate, I earn from qualifying purchases.
Maybe you’ve been there–finding ways to stay home as a caretaker and still make money.
As a young mother, I occasionally did grocery store demonstrations for Landlock Seafood Company in Dallas. Their recipes still populate my cookbook. They were easy and good enough to convince people to impulse-buy their fish.
Three Reasons To Try This “Un-recipe”
An “un-recipe” is one so simple that after making it once, you won’t need the instructions again. This recipe fits that description as does this recipe for Tilapia with Pizza Sauce and Mozzarella (aka Pizza Fish).
- Only one pan needed
- Three ingredients (not counting salt and pepper) for this salmon recipe
- Designed for two people–easy to double up for more mouths
Happy Cooks Speak Up
“I needed an idea for dinner tonight, so I tried this and we also had roasted asparagus from the garden with it. It was very tasty and Everett loved it – he kept asking for more!”—GINA
Ingredients and Substitutions
- Oil:
- Avocado oil for high smoke point; substitute with vegetable or olive oil.
- Subbing butter for half of the oil = more buttery flavor
- Almonds:
- Sliced almonds stick best and create a prettier crust
- Slivered almonds are thicker and less adhesive
- Use leftover almonds to make Almond Chicken or add to this Poppyseed Chicken Salad
- Salmon:
- Skinless fillets preferred
- Wild or farmed, your preference
📌Kitchen Tips📌
- Don’t turn up the heat too high in the second step of the recipe–sliced or slivered almonds burn quickly;
- Wondering about the white stuff you see on salmon?
- The white substance you see as salmon cooks is called albumin, the same term used for egg whites. It’s rich in protein and coagulates during cooking. The faster you cook salmon, the more albumin will appear.
- Suggestions for sides:
- My favorite–mashed sweet potatoes and spinach.
- Lately, I’ve been serving this simple salmon or this salmon with yogurt and cucumber sauce alongside mashed broccoli from Once Upon a Chef. Yum!
Parting thoughts: I hope this simple recipe will inspire you to add more seafood to your menus. If you’re a shrimp lover, look at my Cracker-Crusted Fried Shrimp and his Easy Shrimp Etouffee.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Simple Salmon Almondine Recipe for Two
Ingredients
- 1 tablespoon (13 g) vegetable oil use half butter if you prefer
- ¼ cup (23 g) sliced almonds
- 2 (340 g) salmon fillets approx 4 ounces each
- salt and pepper
Instructions
- Preheat oven to 400˚F (200˚C).
- Heat skillet over medium heat. Add 1 tablespoon (13 g) vegetable oil. When hot, add 1/4 cup (23 g) sliced almonds. Watch carefully and stir frequently until almonds become a light, toasty brown. If they burn, throw out, and start over because they will be bitter. Remove to a separate dish leaving excess oil behind.
- Add rinsed and dried 2 (340 g) salmon fillets (seasoned with salt and pepper) to the hot oil left in the pan from toasting the almonds, starting with skin side up. Lightly brown on both sides. Remove the skillet from the burner and sprinkle reserved almonds on top of the salmon.
- Place skillet containing almond-topped salmon into preheated oven and bake for 10 minutes until cooked through.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.