A quick, healthy, and most importantly: satisfying weeknight meal, free from grains and packed with healthy fats.
Preheat your oven to 400 degrees.
Run a little water over your filets and pat them dry (optional).
In a glass baking dish, drizzle a little olive oil. Place your salmon filets skin-down. Brush the remaining olive oil over the top of the filets. Sprinkle with salt and pepper, just enough to season them.
Chop up your almonds and set them to the side. You can also throw them in a magic bullet or blender if you prefer a less coarse crust.
In a small dish, mix together the dijon, parsley, dill, maple syrup, and avocado oil. Spread it over the fish, coating each one well.
Sprinkle the almonds over the fish, creating the crust.
Bake for 12-17 minutes, checking every few minutes until the fish is cooked to your liking.
Before serving, squeeze a little lemon juice over the fish (optional). Serve with fresh veggies, it went great with steamed broccoli!
No raw almonds or allergic to almonds? Try using another nut or seed you like. If you are eating grains you can also substitute Rice Chex- my absolute favorite crusting ingredient for crispy gluten-free, corn-free toppings! I buy my raw almonds in bulk to save money.
Sea Salt as a kitchen staple: