Step 1

Pat salmon dry.  Sprinkle fillets on both sides with salt and pepper.

Step 2

In a large shallow pan, melt half the butter (1 tablespoon) over medium-low heat.When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.Tip: The butter will foam as you cook, which could make it harder to see the almonds. Keep a close eye on the almonds as you cook to ensure that they don't burn.

Step 3

Increase heat to medium. Add remaining 1 tablespoon butter and the olive oil to the pan. (If using a very fatty type of salmon, such as King salmon, skip the olive oil).Place the fillets in the pan and cook 2-4 minutes, depending on the thickness of the fillets.As the fish cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.

Step 4

Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)

Step 5

Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low.  Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. Serve fish hot with pan sauce, remaining herbs, and the toasted almonds.