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Nutrition Facts
Crispy Salmon with Garlic Broccoli and Almonds
Amount per Serving
Calories
415
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
12
g
Cholesterol
 
94
mg
31
%
Sodium
 
404
mg
18
%
Potassium
 
1291
mg
37
%
Carbohydrates
 
11
g
4
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
40
g
80
%
Vitamin A
 
776
IU
16
%
Vitamin C
 
102
mg
124
%
Calcium
 
111
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy Salmon with Garlic Broccoli and Almonds

Servings: 4

Ingredients

  • 1 pound broccoli florets fresh or frozen (see note)
  • 2 tablespoons olive oil
  • 1 tablespoon 3 medium cloves minced garlic
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 1/2 pounds salmon fillets about 1-inch thick, skin on
  • 1/3 cup chopped almonds toasted

Instructions

  • Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.
  • Cut broccoli florets in bite-sized pieces and place on sheet pan. Toss florets with olive oil, garlic and half of the salt and pepper. Roast broccoli until tender with a slight crunch, about 15 minutes. See directions for frozen broccoli below.
  • While broccoli is cooking, sprinkle the bottom of a cold heavy-bottomed non-stick skillet evenly with half of the remaining salt and pepper in. Place fillets, skin side down, in skillet and sprinkle tops of fillets with remaining salt and pepper.
  • Heat skillet on medium-high heat and cook fillets without moving them until fat begins to render, skin begins to brown and get crispy, and the bottom ¼-inch of fillets turns opaque, about 6-8 minutes.
  • While salmon is cooking, toast chopped almonds in a dry skillet on medium heat, stirring periodically, until browned, about 5 minutes.
  • Using tongs and a thin spatula, flip fillets and continue to cook without moving them until centers are still translucent when checked with the tip of a paring knife. Centers should reach 125 degrees for medium-rare, about 5 to 8 minutes longer.
  • Plate fillets, skin side up, on top of cooked broccoli. Garnish with toasted almonds.