Roasted Salmon with Mint and Almonds
A great summertime favorite that can also be grilled.
- 4 6-ounce salmon steaks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon virgin olive oil
- juice of 2 lemons
- 1/4 cup Zenobia Supreme Almonds
- 2 tablespoons fresh mint leaves
- 1 lemon or lime, quartered
Preheat the oven to 425 degrees.
Sprinkle the salmon with the salt and pepper. Place a large skillet over medium high heat and, when it is hot, add the oil. Add the salmon, waiting about 30 seconds between additions, and cook until seared, about 1 minute on each side.
Place the mint and pistachio nuts on a cutting board and finely chop. Mix well and set aside.
Transfer the skillet to the oven and roast until the center is pink and tender, about 5-7 minutes. Transfer the salmon to a platter. Add the lemon juice to the pan, whisk to combine and pour over the salmon. Top with the almond mint mixture and serve immediately, garnished with additional lemon or lime wedges.