Paleo, gluten free, and Whole30 compliant. Yes, it’s true. Coat this mustard crusted salmon with a mix of dijon mustard and ground mustard seeds. Then sprinkle with almond flour and press gently to form a crust.
If you’re doing a Whole30 reset, be sure to use a Whole30 compliant mustard.
Homemade almond flour – if you want to try your hand at it – is simple to make and will save you money. Grab a cup of almonds, throw them in the food processor and pulse for just a few minutes. Stop once they have turned into powder and before they turn into almond butter.
Mustard Crusted Salmon (DF & GF)
- 1/4 c Dijon mustard
- 1 tbsp. dried mustard
- 4 tbsp. almond flour
- 3 tbsp. coconut oil, or bacon fat
- 1 1/2 lb salmon fillets, (6 ounces per person)
- 2 tsp. coarse sea salt
- fresh ground black pepper
- Preheat oven to 375F.
- Combine mustards in a small bowl, and coat the non-skin side of the salmon fillets with the mustard mixture. Then sprinkle evenly with almond flour, pressing gently to form a crust.
- Place the oil and the salmon fillets in the roasting pan.
- Bake for 15 minutes or until the fish is just cooked through and the topping is beginning to brown.
- Add salt and pepper to taste.