Oven roasted salmon fillets with almond vinagrette

Servings: 8 Start to finish: 25-30 minutes The consistency of the vinaigrette should be thick and clingy. It is important to keep the salmon skin on during cooking. You can remove it before serving if desired. Toasted Almonds 1tablespoon extra-virgin olive oil 2cups skin-on raw almonds 1teaspoon salt ¼ teaspoon black pepper Almond Vinaigrette ½ cup toasted almonds 1shallot, minced 3tablespoons white wine vinegar 4teaspoons honey 2teaspoons Dijon mustard ? cup extra-virgin olive oil 3tablespoons water, plus extra as needed 2tablespoons minced fresh tarragon Salt and pepper Salmon 2(2-pound) skin-on salmon fillets, about 1½ inches thick 4teaspoons olive oil Salt and pepper To toast the almonds: Heat 1 tablespoon extra-virgin olive oil in a large non-stick skillet over medium-high heat until just simmering. Add 2cups skin-on raw almonds, 1teaspoon salt, and 1⁄4 teaspoon ground black pepper (if desired). Toast the almonds over medium-low heat, stirring often, until fragrant and the color deepens slightly, about 8minutes. Transfer to a plate lined with paper towels and allow them to For the almond vinaigrette: Place almonds in zipper-lock bag and pound with rolling pin until coarsely crushed. Whisk crushed almonds, shallot, vinegar, honey, and mustard in medium bowl. Whisking constantly, drizzle in olive oil. Whisk in water and tarragon and season with salt and pepper to taste. (Makes 1½ cups.) For the salmon: Use sharp knife to remove any whitish fat from belly of salmon and cut each fillet into 4 equal pieces. Using sharp (or serrated) knife, cut 4 shallow slashes, about 1 inch apart, through skin of each fillet (do not cut into