created by: Almond Board of California
Create salmon’s ideal compliment with this leafy salad side. White beans, almonds, and spicy radicchio combined with dill and red wine vinegar balance perfectly with the salmon’s natural flavor.
Olive oil for brushing
4 (6-ounce) salmon fillets
1 (14-ounce) can white beans such as Great Northern, drained and rinsed
1 cup chopped radicchio
1 cup frisee, arugula, or other leafy green
1/4 cup sliced almonds, roasted
1 tablespoon coarsely chopped fresh dill, plus sprigs to garnish salmon
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
Salt and pepper to taste
Preheat oven to 475°F. Brush a baking dish with olive oil. Place fillets in baking dish, skin side down, and roast 8-12 minutes, or just until fish flakes. Meanwhile, combine beans, radicchio, frisee or other greens, almonds and dill in a large bowl. Toss with oil and vinegar; season with salt and pepper to taste. Serve salad alongside roasted salmon.