Reviews        Add Rating & Review

Back to Baked Wild Salmon with Almond-Lime Sauce All Reviews for Baked Wild Salmon with Almond-Lime Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Baked Wild Salmon with Almond-Lime Sauce Credit: John Kernick Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 (5-ounce) skinless wild Alaskan salmon fillets Coarse salt 2 tablespoons extra-virgin olive oil, plus more for pan 1/4 cup slivered almonds 1 tablespoon fresh lime juice 1/4 cup, plus 1 tablespoon lowfat plain Greek yogurt 1/2 small shallot, very thinly sliced 1 cup fresh herbs, such as mint, chervil, or parsley

Cook’s Notes We like to pair the pink fish (its color comes from the antioxidant, astaxanthin) with citrus and fresh herbs.

Gallery Baked Wild Salmon with Almond-Lime Sauce Credit: John Kernick

Recipe Summary Servings: 4

Baked Wild Salmon with Almond-Lime Sauce      Credit: John Kernick

Baked Wild Salmon with Almond-Lime Sauce

Credit: John Kernick

Baked Wild Salmon with Almond-Lime Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 (5-ounce) skinless wild Alaskan salmon fillets Coarse salt 2 tablespoons extra-virgin olive oil, plus more for pan 1/4 cup slivered almonds 1 tablespoon fresh lime juice 1/4 cup, plus 1 tablespoon lowfat plain Greek yogurt 1/2 small shallot, very thinly sliced 1 cup fresh herbs, such as mint, chervil, or parsley

Directions

Heat oven to 250 degrees; on a lightly oiled baking sheet, season fillets with salt. Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes.

In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use.

To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.

Cook’s Notes We like to pair the pink fish (its color comes from the antioxidant, astaxanthin) with citrus and fresh herbs.

Cook’s Notes

We like to pair the pink fish (its color comes from the antioxidant, astaxanthin) with citrus and fresh herbs.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Baked Wild Salmon with Almond-Lime Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Wild Salmon with Almond-Lime Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest