4 Servings 15 min Cook
12 Oz Pink Salmon
1 Dash Salt
1 Dash Pepper
1 Shallot (medium) Shallots
1 Tbsp Red Wine Vinegar
2 Tbsp, drained Capers
1 Cup Parsley
1/2 Cup, sliced Almonds
1 Tbsp Olive Oil
Preheat the oven to 450 degrees F
Season salmon with salt and pepper.
Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
Bake until salmon is cooked through, about 12 to 15 minutes.
Serve with the Toasted Almond Parsley Salad and squash, if desired.
Toasted Almond Parsley Salad: Mince the shallot and add to a small bowl.
Pour the vinegar over the shallots and add a pinch of salt.
Let sit for 30 minutes.
Roughly chop the capers, parsley, and almonds and add to the shallots.
Add the olive oil, tasting as you go.
Mix again and adjust the seasonings.
Serve and enjoy!
