1tablespoon(13 g)vegetable oil - use half butter if you prefer
¼cup(23g)sliced almonds
2(340g)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 vegetable oil. When hot, add 1/4 cup 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 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
I like to garnish with chopped parsley but it's completely optional.