Thread the salmon onto the skewers, dividing evenly. Brush lightly with 1 tablespoon (15 ml) of the olive oil and sprinkle with salt and pepper. Set aside in the refrigerator. This can be done several hours in advance.
Preheat an oven to 350ºF (180ºC). Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
Preheat an outdoor grill. Grill the salmon skewers 4-inches from the heat source until pink and almost firm to the touch, 2 to 3 minutes per side.
Remove from the grill. Place the skewers on a platter and top with the almond salsa verde. Garnish with lemon wedges and serve immediately.
Per serving: 449 calories, 34.7 g total fat, 5.3 g saturated fat, 21.3 g monounsaturated fat, 6.4 g polyunsaturated fat, 6 g carbohydrate, 30 g protein, 69 mg cholesterol, 2.2 g fibre, 349 mg calcium, 87 mg magnesium, 887 mg sodium, 650 mg potassium, 8 mg vitamin E