• Before starting, 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 until they are lentil-sized.
• 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 salmon.
• Roast in the top of the oven for 10-12 min, until cooked through.**

• While fish cooks, peel clementine, then separate into segments.
• Cut avocado in half, remove the pit and peel, 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 of sesame dressing, add spring mix, avocado and clementines. Toss to coat.
• Divide salad and salmon between plates.

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