Almond & Herb Crusted Salmon

Though it's not particuarly high up on the list of foods Mike's crazy about, Salmon has become one of our weekly go-to meals. Lucky for me, I really enjoy eating Salmon, so I relish every chance I get to try out new recipes. 

Recently, I've been working on getting more fish in our diet - particuarly, fatty, omega-3 rich fish like Salmon, Mackerel, Trout, etc. Aside from being delicious and easy to prepare, wild caught fish can often be a good source of nutrients that support whole body health. Good for your brain, good for your skin, good for basically everything else...yes please! Seeing as how I am in the business of jam packing every plate of food I give to Mike with as many nutrient dense foods as possible, this one is certainly one of my favorites with a salad and a lemon butter sauce drizzled over the top.

Ingredients

• 2 salmon fillets (preferably, wild caught)
• juice from 1/2 lemon
• 2 tablespoons almond flour
• 1 tablespoon fresh basil chopped (or dried)
• 1 tablespoon fresh parsley chopped (or dried)
• 1 teaspoon fresh oregano (again, can use dried)
• salt & pepper to taste
• 1 tablespoon melted coconut oil

Method

1. Preheat oven to 400F/204C
2. Line a baking sheet with parchment paper and lay the salmon on the sheet, scale side down
3. Drizzle the lemon juice over both pieces of salmon. 
4. In a small bowl, mix together the almond flour, the herbs, and the salt & pepper. Sprinkle your mixture evenly over the fish.
5. Drizzle the melted coconut oil over the fish
6. Bake at 204C/400F for 15 minutes. After 15 minutes, set the oven to broil and leave it in the oven for another 5 minutes for a crispy finish.