½ c. almonds
2 Tbsp. parsley
1 Tbsp. grated organic lemon zest
1 tsp. Himalayan sea salt and pepper
4 wild-caught salmon fillets
2 Tbsp. coconut oil, or grass fed butter
4 c. spinach
Grind the almonds in a coffee grinder or food processor.
Mix almond powder, parsley, lemon zest, salt and pepper on a plate.
Dredge the salmon on both sides through the almond mixture.
Heat the oil/ butter in a large skillet over medium heat. Add salmon and cook for 5 minutes on each side, until cooked throughout.
Serve over bed of greens and top with fresh lemon juice
