This almond crusted salmon recipe is a simple and healthy weeknight dinner that only requires a handful of ingredients! It only takes a couple of minutes to put together and it bakes up in 20 minutes or less.
Heat the oven to 400°F. Bring the salmon out of the fridge and pat them dry with a paper towel if there is moisture. Let the salmon sit out to bring to room temperature while you prepare the topping.
Roughly chop your almonds with a knife or use a food processor and run it through until you get coarsely chopped pieces. Set aside.
In a bowl, mix together the Dijon mustard, honey, lemon zest, the juice from a quarter of a lemon. Add salt and pepper to taste.
Place the salmon in a lined baking dish (or sheet) and spoon the Dijon mixture over each fillet and spread it evenly on top.
Spoon the chopped almonds over the Dijon mixture into an even layer and gently press it into the salmon, so it sticks.
Bake the salmon for 15 to 20 minutes, depending on the thickness of your fillets. The thickest part of the fish should be at least 145°F (62°C).
Allow the salmon to rest for a couple of minutes before serving.