Ingredients

1lb (or less) salmon or steelhead trout
lemon juice
salt
pepper
½ cup almond meal/flour
2 tsp fresh dill
1 clove garlic
1 tbsp coconut oil

Directions

Preheat oven to 400F. (Can try 425 for crispier crust but will potentially dry out fish)
Put salmon on parchment lined baking sheet.
Squeeze lemon juice over the fish.
Evenly sprinkle with salt and pepper.
Combine the almond flour, fresh dill, garlic, and coconut oil; pulse in magic bullet until crumbly.
Evenly cover fish with the almond crust.
Bake the salmon for about 15 minutes or until the top is golden and the fish flakes easily with a fork.