Steps

1. Season both salmon fillets with salt (to taste). [Key Tip!] Ensure bones are removed beforehand.
   🕒 02:01
2. Coat the salmon evenly with semolina flour (to taste). [Key Tip!] Semolina flour creates a wonderfully crispy texture when cooked.
   🕒 02:14
3. Heat olive oil (to taste) and a small amount of unsalted butter in a frying pan over medium heat.
   🕒 03:03
4. Place the floured salmon skin-side down and sear until the skin is crispy.
   🕒 03:18
5. If the pan starts to burn, briefly remove it from the heat and wipe off any burnt butter with paper towel.
   🕒 05:46
6. Flip the salmon over.
   🕒 06:09
7. Add unsalted butter (to taste) and sliced almonds (30g). Cook while adjusting the pan's position to prevent the almonds from burning.
   🕒 06:19
8. Once the salmon is cooked through, remove it from the pan.
   🕒 08:07
9. Add the tomatoes (2) to the same frying pan and lightly sauté.
   🕒 08:14
10. Add salt (to taste) and a small amount of unsalted butter.
    🕒 08:35
11. Stir in the lemon juice (from 1 lemon) to finish the sauce.
    🕒 09:12
12. Mix in the Italian parsley (to taste) into the sauce.
    🕒 09:38
13. Plate the seared salmon. Drizzle generously with the almond, lemon, and tomato sauce.
    🕒 09:44