Salmon with Almonds and Tomato Lemon Sauce
Elevate your weeknight dinner with this vibrant and nutritious **Salmon with Almonds and Tomato Lemon Sauce** recipe! Perfectly seared salmon fillets are topped with crispy golden almonds and bathed in a zesty tomato lemon sauce, creating a delightful balance of textures and flavors. Sweet cherry tomatoes, fresh garlic, and a touch of chicken or vegetable broth form the base of the tangy sauce, while a squeeze of lemon juice adds refreshing brightness. Garnished with fresh parsley and ready in just 30 minutes, this dish is not only quick and easy but also packed with healthy ingredients. Serve it with steamed veggies, fluffy rice, or a crisp green salad for a satisfying, restaurant-quality meal that’s sure to impress! Keywords: salmon recipe, almonds, tomato lemon sauce, healthy dinner, quick weeknight meals, seafood recipe, easy salmon recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets (skin-on, if preferred)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cup unsalted almonds (sliced or slivered)
- 3 cloves garlic (minced)
- 2 cups cherry tomatoes (halved)
- 1 whole lemon (juiced and zested)
- 0.5 cup low-sodium chicken or vegetable broth
- 2 tablespoons fresh parsley (chopped)
Instructions
Season both sides of the salmon fillets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the pan and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the almonds and toast them for 2-3 minutes, stirring occasionally, until golden and fragrant. Remove the toasted almonds from the skillet and set aside.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to break down slightly.
Stir in the lemon juice, lemon zest, and chicken or vegetable broth. Simmer the sauce for 3-4 minutes, allowing the flavors to meld. Adjust seasoning with the remaining salt and black pepper, if needed.
Return the salmon fillets to the skillet, spooning some of the sauce over the top. Let the salmon warm through for 2 minutes.
Transfer the salmon fillets to serving plates and spoon the tomato lemon sauce over them. Top with the toasted almonds and garnish with fresh parsley.
Serve immediately with your choice of sides, such as steamed vegetables, rice, or a crisp green salad.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 13.6 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 452 mg | 35% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4203 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
