There Are Plenty Of Fish In The Sea...

But to me....there is nothing better than fresh, well made salmon!

Ingredients

12 ounce salmon fillet, cut into 4 pieces

Coarse-grained salt

Freshly ground black pepper

Toasted Almond Parsley Salsa, for serving

Baked squash, for serving, optional

Toasted Almond Parsley Salad:

1 shallot

1 tablespoons red wine vinegar

Coarse grain salt

2 tablespoons capers, rinsed

1 cup fresh flat-leaf parsley

1/2 cup toasted almonds

Let's Face It..... Mine Will Never Look That Pretty

Directions

1. Preheat the oven to 450 degrees F

2. Season salmon with salt and pepper.

3. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.

4. Bake until salmon is cooked through, about 12 to 15 minutes.

5. 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.