Crispy Oven Fried Salmon

Preheat the oven to 400 F. Prepare a medium baking sheet with parchment paper.

In a blender or food processor, blend together the gluten-free rolled oats, parmesan, salt, pepper and parsley. Blend until oats are broken down into a crumb-like mixture.

Transfer to a mixing bowl. Add the avocado oil to the mixture and stir to combine. It should be slightly wet. If not, add slightly more until it absorbs all the oats.

Place the salmon on the prepared sheet pan and spread the asparagus around it. Spray with olive oil cooking spray and sprinkle the asparagus with salt and pepper.

Divide the oat mixture and place on top each salmon filet. Press slightly with your fingers to until each filet is completely covered.

Bake 12-15 minutes at 400 F until the crust is golden and the salmon is flakey.

Remove from the oven and serve immediately.