Ellen taught me how to make this dish with halibut, and I’ve modified it for my low carb diet to salmon with dashing success!
And, it’s for a toaster oven, oven or air fryer. I used a toaster oven with “turbo” setting at 450.
Brush the piece of salmon with olive oil or melted butter or whatever oil you want.
Dice up an herb if you have it (I used basil from Juneau Greens), or use dill or salt and pepper or lemon pepper or whatever you want. It sticks nicely to the oil you brushed on.
Sprinkle almond flour on top. This is my low carb option, and you could instead use bread crumbs, cracker crumbs, or nothing at all! But the almond flour does add a nice nutty flavor, because, if you didn’t know already, almond flour is made from almonds, which are… wait for it… a nut!
I put it in a cold oven at 450 degrees for about 17 minutes. You want the thickest part to cook to a minimum of 145 degrees.
You can overcook this one a bit and still have it be moist if you eat it while hot. If you want leftovers, you’ll want to be a little more attentive not to overcook it.
That’s it! Super easy and almost foolproof.