• Preheat the oven to 450°F.
• Wash and dry all produce.
• In a small bowl, combine Dijon and 1/2 tbsp (1 tbsp) oil.
• Roughly chop almonds into lentil-sized pieces.
• Pat salmon dry with paper towels. Arrange on a parchment-lined baking sheet.
• Season both sides of salmon with salt, pepper and half the Asian Sesame Blend (use all for 4 servings).

• Brush Dijon mixture over tops of salmon. Sprinkle almonds in an even layer over top, pressing gently to adhere. 
• Drizzle 1/2 tbsp (1 tbsp) oil over crusted salmon.
• Roast in the top of the oven for 10-12 min, until cooked through.**

• Meanwhile, peel clementine, then separate into segments.
• Halve, pit and peel avocado, then cut into 1/2-inch pieces.
• To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and sesame oil. Season with salt and pepper. Stir to combine.

• To bowl with sesame dressing, add spring mix, avocado and clementines. Toss to coat.
• Divide salad between plates. Top with salmon.

If you've opted to get salmon, prep and in the same way the recipe instructs you to prep and cook tilapia. Increase the roast time to 10-12-min.