- 3 tablespoons raw almonds (2 CHO)
- 2 teaspoon mustard
- 2 teaspoons lemon juice
- 1 clove garlic minced (0.5 CHO)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 salmon fillet 60 grams (1 PRO, 1 CHO)
- 2 teaspoons extra virgin olive oil
- 60 grams onion very thinly sliced (3 CHO)
- 35 grams kale roughly chopped (3 CHO)
- sea salt and black pepper to taste
- parsley freshly minced, to garnish
- lemon zest to garnish
- Preheat oven to 375 degrees F. Using a food processor or spice grinder, process the raw almonds into a coarse powder and set aside.
- In a small bowl, combine the mustard, lemon juice, garlic, salt and pepper. Mix well with a fork. Brush the top and sides of the salmon fillet with this mixture, then roll the fillet in the almond meal.
- Grease a small baking dish with 1 teaspoon of the olive oil and place the salmon fillet into the dish. Place into the oven and bake for 12-15 minutes, or until the salmon flesh flakes with a fork.
- While the fish is cooking, prepare the vegetables. Heat the remaining teaspoon of olive oil in a small skillet over medium heat. Add the onions and toss to coat in oil. Cook for about 10 minutes, until softened and slightly browned. Add small amounts of water every few minutes to prevent sticking, if necessary.
- In a small saucepan, boil a cup or so of water. Add the kale, turn off the heat, and let sit for about 2 minutes. Remove from the heat and drain.
- Remove the salmon from the oven once it's cooked through. Assemble the dish with the blanched kale on the bottom, followed by the onions. Season the vegetables with salt and pepper, and top with the almond crusted salmon fillet. Garnish with fresh minced parsley and lemon zest.