Description
A simple salmon dish with a super flavorful almond crust.
Ingredients
Scale
- 24 ounces salmon fillet, skin removed
- 1/3 cup organic almond flour
- 4 tablespoon prepared horseradish
- 1/2 whole shallot, minced (about 2 tablespoons)
- 1/2 teaspoon Celtic sea salt divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon organic extra virgin olive oil
- 2 tablespoons fresh dill, chopped
Instructions
- Heat oven to 450 degrees.
- In a medium bowl mix almond flour with 1/4 tsp of the salt and 1/8 tsp of pepper, along with the shallot, dill, and horseradish.
- Add the olive oil and mix to combine. Set aside.
- Lightly oil the bottom of a pan large enough to hold the salmon fillet.
- Place salmon on pan. Sprinkle salmon with remaining salt and pepper.
- Pat horseradish mixture evenly onto top of the fillet.
- Transfer to oven and bake on the top shelf until just cooked through, 7 to 12 minutes, depending on the thickness of your salmon.
- Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes.
- I like it when it’s still a little pink in the middle. It will continue to cook after you remove it from the oven.
- Cut into individual servings and enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30