Ingredients

• 2-4 (6-8oz) wild-caught salmon filets

• 2 tbsp. organic Dijon mustard

• 1/2 cup organic homemade or Storebought Almond Meal (*see note below)

• 2 tbsp. organic unrefined coconut oil

• sea salt and pepper, to taste

• 1/2 tsp. organic paprika

Instructions

1. Preheat the oven to 400 degrees.

2. *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.

3. Wrap a baking sheet in foil or place a sheet of parchment paper on top. Place salmon over the parchment paper or foil.

4. Brush 1 tbsp. of dijon mustard on top of each salmon filet.

5. In a bowl, combine the almond flour, coconut oil, paprika, and salt and pepper. Using your hands, toss until it is all combined and coated in the oil.

6. 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).

7. Bake at 400 in the oven for 15 minutes.

8. Remove from oven and serve immediately.