Clean Mustard Almond Crusted Salmon

Salmon is probably my favorite fish.  I’m not sure when my love affair with salmon started…maybe when I lived in Alaska?  It’s something about the taste, whether it’s raw (sushi) or cooked.  I don’t really make sushi since by the time I catch the fish and get it home, it will not be as fresh.  Oh, who are we kidding, the only kind of fishing I do is at the grocery store.  Truthfully, I’m no expert in cutting the fish which is kind of a necessity for good sushi.  I’ve tried to come up with some good salmon recipes though, especially since I’ve been on a clean eating kick. When I first met KB he was strictly a meat and potatoes guy.  I’ve changed all that and now he eats sushi, fish, and basically any kind of seafood that isn’t shellfish (although I think I’ve started to get him hooked on lobstah now too).  But still, if I am going to cook a fish dish, I’m always skeptical as to whether or not it will be a hit with him and also with the munchkins.

Anyways, the other day I had some asparagus and salmon and kind of wanted to throw together something different for dinner, so I made this mustard almond crusted salmon.  It turned out delicious!  And if you wanted to change up the type of mustard you use, you could easily do that.  And if you don’t have almond flour and/or want a crunchier texture, you could always throw some almonds in a food processor for coarser chop/more texture.

Start by layering your asparagus in a baking pan.

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Place your salmon fillets on top, skin side down.

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Brush with dijon mustard (or any kind of mustard you like – whole grain, honey mustard, etc).

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Sprinkle with almond flour or crushed almonds.

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Bake at 375 degrees for about 30 minutes until the salmon is cooked to your liking and the asparagus is tender.

Serve and enjoy!

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Recipe:

1 bunch asparagus, trimmed and washed
2 salmon fillets
2-4 Tablespoons dijon mustard (or any type of mustard desired)
1/3 cup almond flour or crushed almonds

In a glass baking dish, layer asparagus.  Place salmon on top, skin side down.  Brush with mustard and sprinkle with almond flour or crushed almonds.  Bake at 375 degrees for about 30 minutes, until salmon is cooked to your liking and asparagus is tender.

Enjoy!

Caroline