Salmon filets Crushed Almonds Lemon Zest Milk Spices (Lemon pepper, Cayenne, Dill and Salt) Bacon Mixed Greens or Spinach Goat Cheese Avocado Strawberries Blueberries Apples Walnuts Olive Oil Balsamic
Start by turning the oven on to 400 degrees.
Next put the salmon (make sure if you are using frozen salmon that it is completely defrosted at this point) in a dish and let marinade in a little milk for about 5 minutes. (Putting salmon in milk takes the fishiness out of the salmon and it also allows the coating to stick to the salmon)
While the salmon is marinating, put the bacon on a cookie sheet ALL ALONE. Do not put oil and/or foil on the cookie sheet, the bacon produces enough fat and should not stick. (I use 2 pieces of bacon per salad). Put the bacon in the oven on the center rack and now its time to prepare the salmon coating.
In a large Ziploc bag put the crushed almonds and the zest from ONE lemon. (I use one lemon for two 8oz filets of salmon. So if you are making dinner for 4 then uses two lemons). Next add your spices (lemon pepper, dill, cayenne and salt). The amount you use is to your discretion. Lastly, take the salmon out of the milk marinade and put in the Ziploc bag and evenly coat with the topping. Put the salmon face up in an oven safe pan and set aside.
Check the bacon after prepping the salmon. The bacon should be crisp in order to cut into little bacon bits. Once the bacon is done, cut up and set aside.
Place the salmon on the center rack of the oven (also at 400 degrees) and put a 10min timer on. (The amount of time the salmon is in the oven really depends on how big the filets are and how well you like your fish cooked. I like mine MedRare therefore I check it around 10min and if it is a little pink in the center, I take it out)
While the salmon is cooking, its time to prep the greens. I use the Organic Herb Mix and Organic Spinach from TJ’s. Then put in your blueberries, strawberries, chopped apples, walnuts, goat cheese and avocado. Sprinkle the bacon bits, put the almond salmon on top and finish with a drizzle of olive oil and balsamic for the dressing.