Gluten-Free, Dairy-Free Serves 4
- 4 (4 ounce) Fillets of Salmon
- ¼ Cup Vegan Butter
- 4 tsp Italian Parsley Fresh (minced)
- 3 Tbsp Dijon Mustard
- 1 ½ Tbsp Raw Local Honey
- ¼ Cup Pecans Finely Chopped
- 1 Lemon
- ¼ Cup Almond Meal
Directions:
Preheat the oven to 400 degrees F. In a small bowl combine vegan butter, mustard, and honey. Using another bowl mix together almond meal, pecans, and parsley. Lightly season salmon with a sprinkle of sea salt then brush each with a thin coat of the honey mustard mixture and top with “bread crumb mixture”. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Garnish with a quarter of the lemon.