4 (6-8 oz) salmon fillets
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
4 (1/4-inch thick) slices of lemon
1/4 cup sliced almonds
4 tbsp capers
1/4 cup thinly sliced shallots
1 1/2 tbsp thinly sliced garlic
1/2 cup chopped parsley
Preheat the oven to 225°F. Drizzle the olive oil on the salmon and season on both sides with salt. Put the fish in a cold, nonstick ovenproof saute pan or small glass baking dish. Place into the oven and cook until the fish reaches an internal temperature of 130-140 and flakes easily when prodded with a fork, 12-15 minutes.
A few minutes after you put the fish in the oven, heat 1 tbsp butter in a medium saucepan over high heat. When the butter is hot and foaming add in the lemon slices and cook until they begin to caramelize, about 2-3 minutes. Flip them over and add in the almonds and capers. Cook for 30 seconds. Add the shallots and saute for 30 seconds. Add the garlic, parsley, and the remaining 2 tbsp butter. Continue to cook until the lemons soften and the butter and almonds begin to brown, about 2 minutes.
Place the salmon fillets on warm plates and spoon the sauce over them.
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