1 medium sized salmon fillet (about one and one half to two pounds)
Preheat oven to 325 degrees.
Lay almonds on a sheet pan and roast for 10-15 minutes until toasted. Cool and pulse in a food processor until finely chopped but not ground.
Raise oven temperature to 450 degrees.
In a small bowl, mix parsley, basil, butter, oil, zest and almonds to form a paste.
Place salmon in a parchment lined sheet pan, or in a baking dish sprayed with non-stick cooking spray, and slather the herb mixture all over the top of the salmon. Bake uncovered for 10 minutes per inch of thickness. (Ours was 1½ inches thick and baking for 15 minutes was the perfect amount of time).
Note: Increase all other ingredients if you buy a larger filet. The finished filet should be covered completely in a thin layer of the basting mixture before you bake it.
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