Salmon with Asparagus and Almonds
(Salmone con Asparagi e Mandorle)
Ingredients:
1 and 1/4 pounds salmon fillet (skinless), cut into 4 pieces
1 pound green beans or asparagus, trimmed
1/4 cup sliced almonds
4 tablespoons unsalted butter
2 tablespoons capers
Salt
Freshly ground black pepper
Directions:
Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat.
Season the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook until a dull color throughout, about 3 to 5 minutes per side.
Transfer to plates.
Fill a second skillet with 1/2 inch of water and bring to a boil.
Add 1/4 teaspoon salt.
Add the green beans, cover, and steam until just tender, about 4 to 5 minutes.
Drain and transfer them to plates.
Clean the skillet and heat the remaining 3 tablespoons of butter over medium heat.
Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, about 2 to 3 minutes.
Stir in the capers.
Spoon over the salmon and green beans. Makes 4 servings.