Roasted Almond, Mustard, Salmon with Dill
Grey Poupon Mustard
dried or fresh dill
Heat the oven to 425 degrees with the rack in the center position.
Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper.
Place the salmon skin-side down on the baking sheet.
Spread mustard over the top of the salmon
Sprinkle crushed almonds on top, salt and dill
Roast the salmon skin-side down until cooked through to your liking, 9-15 minutes.
The salmon can be swapped for boneless chicken breast or pork chop