1/4 cup ready-to-serve chicken broth or water
2 lbs. C. Wirthy salmon, thawed fillets
1/4 cup margarine or butter, melted, divided
1 cup unseasoned dry bread crumbs
1/4 cup plus 2 tablespoons ground blanched almonds
2 teaspoons grated lemon peel

1 tablespoon plus 1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced almonds

Heat oven to 375 F. Spray 11x7-inch baking dish with nonstick vegetable cooking spray. Pour broth into prepared dish. Arrange salmon fillets in prepared dish. Set aside.

In medium mixing bowl combine 1 tablespoon margarine, the bread crumbs, ground almonds, peel, juice, salt and pepper. Set Aside.

Brush fillets with 1 tablespoon remaining margarine. Pat crumb mixture evenly on fillets. Drizzle with 1 tablespoon remaining margarine. Sprinkle almond slices evenly over crumb mixture.

Bake, uncovered, for 10 minutes. Drizzle with remaining 1 tablespoon margarine. Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, and topping is golden brown.