Place a dry skillet over medium heat. Add the flaked almonds and stir constantly for 2–3 minutes until they turn light golden and release a nutty scent; be careful not to let them burn.
02
Step
Preparation
Transfer toasted almonds to a small bowl and set aside. (Safety: Use a heat‑proof spoon; the skillet will be hot.)
03
Step
Preparation
Rinse the asparagus under cool running water, snap off the woody ends, and pat dry with a clean kitchen towel.
04
Step
Preparation
Trim the asparagus into 4‑inch pieces for even cooking.
05
Step
Preparation
Peel the garlic cloves and mince them finely; set aside.
06
Step
Preparation
Rinse the pollock fillets, pat them dry with paper towels, and gently run a finger along the surface to feel for any remaining pin bones; remove any you find with tweezers.
07
Step
Preparation
Season both sides of each fillet with a pinch of salt and a grind of black pepper.
08
Step
Preparation
Gather fresh sage leaves; you will use whole leaves for flavor and discard them later.
Per Serving
Nutrition Breakdown
1 fillet with asparagus (approximately 250g)
623.75
Calories per serving
19.51g
Protein
55.14g
Carbs
39.57g
Fat
Fiber8.53g
Sugar4.75g
Sodium786.00mg
Cholesterol0.00mg
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