PREP TIME: 25 Minutes COOKING TIME: 15 Minutes
PREHEAT oven to 425°.
Line your baking sheet with silicone liner or parchment paper.
COMBINE in a small bowl; almonds, parsley, lemon zest, salt, and pepper. Drizzle in 2 T of the EVOO and stir until well combined. Set aside. In separate small bowl, combine the two mustards.
PLACE salmon fillets, skin side down, onto baking sheet. Brush with 2 T EVOO. Spread fillets with the mustard mixture, then sprinkle with salt and pepper. Press the almond mixture on top of the mustard. Top with lemon slices.
BAKE for 12-15 minutes or until the salmon is almost cooked. The almond topping will have a golden appearance. (The biggest mistake with salmon is cooking it too long. Just cook until it flakes!) Remove from the oven and cover with aluminum foil. Allow to rest 5 to 10 minutes. Serve with additional lemon slices.
Picture shows salmon ready to go into the oven.