Almond Herb Crusted Salmon

Preheat oven to 400ºF. Line a half-sized rimmed baking sheet with parchment paper.

In a small bowl, whisk together mustard, olive oil and honey. Set aside.

Add almonds, rosemary, salt and pepper to a blender or food processor. Process until half the mixture looks like flour and the other half looks grainy. Set aside.

Transer salmon to baking sheet and pour olive oil mixture over. Spread the mixture around with your fingers so the salmon is evenly coated. Spread the almond mixture evenly over salmon and press gently to coat fish.

Bake for 10–12 minutes or until almond crust is lightly browned and salmon is not longer pink in the middle (it will still be light pink, but it should be the same color as the edges, not the same pink it was when it was raw).