Honey, Almond & Quinoa Crusted Salmon

Preheat oven to 400°F.

Place salmon skin side down in a baking dish and pat dry with a paper towel.

Spoon mustard onto salmon and spread until flesh is almost completely covered.

In a small bowl, combine almonds, quinoa and honey. Stir to form a sticky mixture.

Cover mustard-covered salmon with almond-quinoa crust.

Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork.

Remove and let sit for 2 - 3 minutes. Serve along with a fresh garden salad and her quinoa mushroom risotto.