4 salmon fillets
2 tbsps chopped salted peanuts
2 tbsps chopped tamari roasted almonds
(salt if using unsalted nuts)
2 tsps dijon mustard
1 tsp honey
Preheat oven to 450F
Line a baking sheet with parchment paper. You could place fillets on top of lemon slices, spinach or radish tops, but it's not necessary with parchment. Mix dijon and honey together and spread over the fillets. Press the chopped nuts on top.
Bake for 15 - 20 minutes from frozen.
Drizzle with olive oil to serve.