1
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Dice tomato. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon.
Heat a large dry pan over medium-high heat. Add almonds and cook, stirring frequently, until fragrant and lightly browned, 2-4 minutes. Transfer to a plate.