This crust has become a craving that won’t quit. It is the perfect blend of flavors and has one of my all-time favorite functional foods: TURMERIC! I love this vibrant yellow, anti-inflammatory spice. The flavors in this dish are out of this world. This is a one-pan lunch or dinner that comes together in under 30 minutes. Nothing beats that!
- 6- ounce wild salmon filet, skin on
- 2 Tbsp. almond meal
- 1 Tbsp. dijon mustard
- 1 Tbsp. freshly squeezed lemon juice
- 1 tsp. turmeric powder
- 1 Tbsp. avocado oil (I love this brand)
- pink salt and pepper, to taste
- avocado oil mister
Directions: Preheat oven to 375. In a small bowl combine the almond meal through turmeric powder. Add avocado oil until a nice paste forms (I used about 1 Tbsp., but eye ball it). Season with pink salt and pepper.
Spray the pan with avocado oil spray and place the salmon skin side down on the pan. With your fingers, spread the turmeric paste on the top of the salmon in an even layer. To make this a meal, you can throw some broccolini or brussel sprouts on the pan to roast at the same time.
Bake at 375 for about 20 minutes. The way that your salmon is cut will impact cooking time- it may need to go a little more or less based on thickness. When it is cooked pop it under the broiler to brown the crust. Keep an eye on it- this goes so fast!
This is my favorite way to enjoy salmon- the crust has incredible flavor and depth. I love the pop of lemon in there, too. Give this a try if you are looking for a fun new way to cook salmon (or any other protein!)- and be eating in less than half and hour!