Fat per serving: 11 g
4 (8 ounce) salmon fillets (about 1 inch thick)
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup light soy sauce
4 tablespoon almond flakes
In the bowl mix soy sauce, Dijon mustard, pepper, squeeze half of lemon.
Put salmon fillets into a zip lock plastic bag and pour season mix inside.
Seal the bag and shake it to make fish covered with the sauce, put to refrigerator for an hour for marinating.
Preheat the oven to 375 F. Cover baking sheet with aluminum foil and spay with olive oil.
Take fish out of plastic bag and put into baking sheet. Spoon and spread apricot preserves on each fillet.
Bake salmon for 25 - 30 minutes, transfer on the plate and sprinkle with almond flakes.