1lb Wild caught Salmon {with skin}

Handful Raw Almonds

Extra Virgin Olive Oil



Italian Seasoning {If you want}

Fresh Lemon 



Preheat Oven to 350 degrees

Make sure all of the bones are out of your salmon, Run your fingers all around the cut of it just to make sure {no one likes eating salmon bones…}

Pat your salmon dry with a paper towel.

Put your almonds in a little sandwich bag, and use a blunt object to smash them to pieces {I used a mug…. this is great if you have pent up anger at all!}.

I chopped ‘em up somewhat fine, somewhat not chunky.. I like a bit of texture so I didn’t want it even…

But hey that’s me.. If you like even… I’d grab the food processor and use that to chop it up {But I hate dishes, and using the food processor would just = one more, which is so not cool}

Dump almond bits into a small bowel, add a pinch of salt, few cracks of pepper {depending on how you like it} and if you want a wee bit of seasoning of some kind… I like it, you might not, really it’s whatever floats your boat!

Put your Salmon in a baking dish {so it’s skin side down and you’re looking at it’s cute little pink other side}, drizzle a little bit of olive oil on top and massage it in a bit so your salmon is evenly coated

Put the Almond Topping on top, layer as much or as little as you want on there, it’s really just to give you some texture/crunch/flavor!

Bake uncovered between 10-15 minutes {mine took 15}. You want the salmon to be “flaky” {ish} when done.

When it’s out of the oven, squeeze some fresh lemon juice on top, little bit of more cracked pepper… you’re done! That’s it! Go, eat it, now……