Start by making your almond pesto. In a food processor, pulse olive oil, garlic and almonds until a paste forms. Add in the juice of half a lemon, salt and parsley. Set aside.
Pat salmon fillets dry and season with salt and pepper. Heat up a lightly oiled pan until very hot and place salmon in skin side down. Depending on the thickness of your salmon, cook for about 4-6 minutes.
Flip the salmon and add butter to the pan and when melted, baste the salmon for a few minutes. Slice into the thickest part of the salmon – it should still be a little rare inside. Serve salmon over a bed of frisee. Add a dollop of your almond pesto to the top followed by some sliced shallots and slivered almonds.