John Myers
Salmon Fillet with Almond Broccoli
The perfect salmon fillet with almond broccoli recipe with a picture and simple step-by-step instructions.
- 1 pack Baked potatoes with sour cream or potato wedges
- 500 g Broccoli
- 4 Pieces Salmon fillet with skin, approx. 200 g each
- 2 tbsp Flaked almonds
- 2 tbsp Oil
- Salt, black pepper
- 1 tbsp Butter
- Possibly parsley for garnish
- Cut the potatoes in half. Heat 1 tablespoon of oil in a grill pan. Fry the potato halves on the cut surface for 2-3 minutes. Then place with the cut surface facing up on a drip pan in the oven and bake in the preheated oven (electric stove: 175 ° C, convection: 150 ° C) for 10-15 minutes.
- Clean and wash the broccoli and cut into florets. Cook in boiling salted water for about 5 minutes. Wash salmon and pat dry. Heat 1 tablespoon of oil in the grill pan. Fry the salmon in it on the skin side for 4-5 minutes. Season with salt and pepper. Turn and fry for about 3 minutes over low heat.
- Toast the almonds in a pan without fat until golden brown. Add the butter and let it melt. Drain the broccoli and pour in the almond butter. Serve the salmon, potatoes and broccoli. Serve with the sour cream and garnish with parsley.
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