First make the salmon:

1. Preheat your oven to 400°F and line a sheet pan with parchment paper. This keeps cleanup easy and prevents sticking.
2. In a small bowl, mix together: almond flour, freshly grated parmesan, garlic powder, dried parsley, salt and pepper to taste, olive oil
3. Use a fork (or your hands!) to mix it into a crumbly, flavorful topping.
4. Prepare the salmon: Pat your fillets dry and place them skin-side down on the lined pan. This helps the crust adhere and ensures even cooking.
5. Brush the tops with olive oil and gently press the parmesan mixture onto each fillet. Sprinkle with a little more cheese if you’re feeling extra.
6. Bake for 12–15 minutes, or until the top is golden and the salmon flakes easily with a fork.

While salmon bakes, make the zucchini salad:

1. Prep the squash: Thinly slice zucchini and yellow summer squash. I used a mandoline slicer for ultra-thin ribbons, but a sharp knife works too.
2. Combine ingredients: In a large bowl, combine the squash with thinly sliced green onions, halved cherry tomatoes, pumpkin seeds, extra virgin olive oil, lemon juice, honey, and mix well.
3. Let it sit for a few minutes while the salmon finishes baking. Top with freshly grated parmesan cheese before serving (again, no need to measure — just go with your heart).