Can you tell that I love Salmon? My husband gives me hell about how I need to cool it on the Salmon recipes…my entire fish category should be renamed “Salmon Recipes” at this point; however, it really is favorite protein! The salmon recipes WILL continue and I am not sorry about it.
I love coming up with new ways to enjoy my favorite food and this one is fantastic! I love the salty crust the almond flour forms over the top of the dijon coated salmon. yum. I did this as a Whole30 and Paleo rendition of one of my most favorite ways to eat Salmon, which is this Panko Crusted Salmon.
You guys give it a try and let me know what you think in the comments below! 🙂
- 2-4 (6-8oz) center cut salmon filets
- 2 tbsp. dijon mustard
- 1/2 cup homemade or Storebought Almond Meal (*see note below)
- 2 tbsp. olive oil
- salt and pepper, to taste
- 1/2 tsp. paprika
- Preheat oven to 400 degrees.
- *you can either purchase store bought almond flour. If you do this, buy the almond flour from Whole Almonds, not blanched almonds. Bob's Red Mill has a good one. Or, take a cup of raw almonds (not blanched) and place them in a food processor or blender and grind them until they are finely ground into a coarse powder.
- Wrap a baking sheet in foil or place a sheet of parchment paper on top. Place salmon over the parchment paper or foil.
- Brush 1 tbsp. of dijon mustard on top of each salmon filet.
- In a bowl, combine the almond flour, olive oil, paprika, and salt and pepper. Using your hands, toss until it is all combined and coated in the oil.
- Top the salmon with the almond flour mixture so that is evenly over the top in a thin layer (you may not need to use all of your almond mixture.. don't cake it on there).
- Bake at 400 in the oven for 15 minutes.
- Remove from oven and serve immediately.