Cut Wild Salmon (0.66 pound) in 2 pieces and pat dry with paper towels. Place in a glass cooking dish, brush salmon with Olive Oil (1 tablespoon).
In a small bowl whisk together, Dijon Mustard (3 tablespoon), Raw Honey (1 tablespoon), Fresh Dill (1 tablespoon), Sea Salt (1 pinch), and Cayenne Pepper (1 pinch).
Coat top of salmon with honey mustard mixture & then top with the Toasted Almond Meal (1/2 cup).
Bake at 450 degrees F (230 degrees C) for 9-12 minutes.
Serve with salad or with a half a cup of quinoa and steamed edamame.