Place panko walnuts, parmesan, olive oil, horseradish, Dijon mustard, dill, chives, lemon zest and salt in the bowl of a food processor.  Tap the pulse button 4-5 times to roughly chop and incorporate all ingredients.  Should look like a coarse ground bread crumb.    

Place salmon filets on a baking sheet making sure they are not touching one another.  Drizzle remaining olive oil over the fish filets and sprinkle with salt.  Evenly sprinkle the walnut topping over the top of the filets and lightly press to help it stick to the fish.   

Place in the preheated oven and roast for 10-12 minutes or until the fish flakes easily and is cooked through.   

Remove salmon from the oven and place onto a plate for serving. Add sliced avocado on the side. Leave room on the plate for the Coconut Quinoa!

Coconut Quinoa 

1 Tablespoon Coconut Oil, unrefined and expeller pressed 

1 cup Quinoa, rinsed 

2 Tablespoon Coconut Flakes, unsweetened 

2 cup Coconut Milk, unsweetened 

½ teaspoon Salt, Kosher 

Place coconut oil in a medium sauce pan and heat over a medium flame.  Add rinsed quinoa and stir to coat with the oil.  Lightly toast for about 3 minutes while stirring every minute or so.  Add coconut flakes and toast for another minute.  Add coconut milk and salt, and bring up to a simmer. Cover the pan and adjust flame to maintain a gentle simmer.  Cook for about 20 minutes or until the coconut milk is absorbed and the quinoa is tender.  Taste and adjust salt as needed.