1/2 Cup almond meal
1/4 tsp coriander
1/8 tsp cumin
4 salmon fillets
2 tsp lemon juice
Fresh ground black pepper
Preheat the oven to 500F. Combine the first 3 ingredients in a shallow dish.
Brush or spritz the salmon with the lemon juice. Sprinkle with salt and pepper. Coat each fillet generously in the almond meal mixture. Place skin side down on an oiled (or buttered) broiled pan. Sprinkle any remaining almond meal on the top of the fish and pat gently to make it stick.
Bake at 500F for 15 minutes or until the fish flakes easily with a fork. Serve with lemon wedges and the Hazelnut Mushroom Asparagus from the previous post!