Almond Encrusted Salmon

Fresh Asparagus Spears in Lemon Butter
Homemade Wheat Bread

Ingredients
1 pound of salmon per two people
½ cup of almonds, chopped fine
Italian style bread crumbs
1 egg, beaten
1 bunch of asparagus
½ stick of butter
Juice of 1 lemon
Aluminum foil
Flour and yeast for the bread machine

Preparation in the morning
Place the ingredients for the bread in the bread machine and set to delay bake. Use your recipe book that comes with the bread machine for recipe amounts and times.

Preparation in the afternoon
Wash and dry the salmon.
Cut into pieces. Coat each piece with egg.
Place the bread crumbs on a platter and roll the salmon pieces in the bread crumbs.
Place the chopped almonds on another platter and press the salmon pieces into the almonds.
Place the salmon on a foil lined baking sheet.
Bake the salmon for 15 minutes in a 400 degree oven. The fish should flake easily with a fork.
Cook the asparagus in a scant amount of water in a sauté pan.
Melt the butter and add the lemon juice to it.
Take the bread out of the bread machine ten minutes before dinner to allow it to cool slightly before cutting.
Drizzle the asparagus with the lemon butter.
Serve the salmon with the asparagus and wheat bread.

Photo by OldTasty on Flickr

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