Ingredients

The following ingredients have 4 Servings
  • 1 lb fresh salmon (skin on (wild caught when possible))
  • 2 - 3 tablespoons dijon mustard (I like this brand)
  • 1/4 cup sliced almonds
  • 1/4 cup cooked quinoa
  • 2 - 3 tablespoons organic honey

Instruction

  • Preheat oven to 400 degrees F.
  • Place salmon skin side down in a baking dish and pat dry with a paper towel.
  • Spoon mustard onto salmon and spread until flesh is almost completely covered.
  • In a small bowl, combine almonds, quinoa and honey. Stir to form a sticky mixture.
  • Cover mustard-covered salmon with almond-quinoa crust.
  • Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork.
  • Remove and let sit for 2 - 3 minutes. Serve along with a fresh garden salad and my quinoa mushroom mushroom risotto.
  • And, as always, enjoy!