Sugar Snap Peas with Toasted Almonds

Photo: Stefan Anderson

These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce.


  • ½ cup whole almonds, (2 ½ ounces)

  • 3 tablespoons unsalted butter

  • 1 pound fresh sugar snap peas, ends trimmed

  • 3 tablespoons freshly squeezed lemon juice, (1 lemon)

  • ½ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper


  1. Preheat oven to 400 degrees. Spread almonds on a baking sheet; place in oven. Toast until almonds are golden and fragrant, 8 to 10 minutes. Remove from oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place remaining half in the bowl of a food processor fitted with the metal blade; process until almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped almonds, and stir to combine.

  2. Melt butter in a large skillet over medium heat. Add peas, lemon juice, salt, and pepper; stir until all ingredients are well combined and heated through, about 2 minutes. Sprinkle with almonds, and toss to coat. Transfer to a serving bowl, and serve.

Related Articles