Yields 2 servings
2 salmon steaks
Salt and freshly ground black pepper
1 Tablespoons melted butter
1 Tablespoons stone-ground mustard
1/4 cup plain Greek yogurt
1/4 cup chopped Marcona almonds*
1/4 cup gluten free panko bread crumbs**
1/4 cup parmesan cheese
1 Tablespoon chopped chives (or 1 teaspoon dried)
1 Tablespoon chopped flat-leaf parsley plus more for garnish
*Marcona almonds can be substituted for regular almonds or another nut.
**For a Keto option, substitute gluten free panko bread crumbs for Keto bread crumbs.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Season salmon with salt and pepper and place on a baking sheet.
Combine melted butter, stone-ground mustard, yogurt and Marcona almonds in a bowl.
In a separate bowl combine bread crumbs, parmesan cheese, chopped chives and parsley. Season with salt and pepper.
Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture.
Bake for 15 to 20 minutes depending on thickness of fish.