I love salmon and this is a favorite recipe when preparing it. It even comes with a side, so this really is a complete meal!!
Salmon with Herb-Almond Crust
2 salmon fillets
3 tbs. chopped almonds
2 tbs. butter softened
2 tbs. dry bread crumbs (very fine)
1 tbs. grated Parmesan cheese
2 tsp. fresh basil
1/2 tsp. shredded lemon peel
1 clove minced garlic
1/4 tsp. ground black pepper
1 recipe Lentils and Spinach (see below)
Prepare Lentils and Spinach if desired. While lentils cook, prepare fish. Rinse fish; pat dry. In a small bowl combine almonds, butter, bread crumbs, Parmesan, basil, lemon peel, garlic, and black pepper. Place fish on greased boiler pan. Spoon mixture on top of fillets, spread slightly. Bake fish at 450 for 4-6 minutes per 1/2 -inch thickness, or until fish flakes with fork. Serve on a bed of the Lentils and Spinach.
Lentils and Spinach
In a medium saucepan combine one can of chicken broth, 3/4 cups of lentils, washed and drained; 1/2 tsp. dried thyme, crushed; and a bay leaf. If desired add 1/4 cup chopped onion and carrot. Bring to boiling; reduce heat and cook, covered, 25 minutes or until tender. Add 2 cups coarsely chopped spinach and cover, cook 1 minute more until spinach wilts. Remove bay leaf, drain remaining liquid, and serve.
*recipe from Country Living magazine, no longer in publication.