On a plate mix chopped almonds, grated lemon peel, and chopped parsley. On a separate plate mix gluten-free flour, salt and pepper.

Beat the 2 egg whites in a small bowl.

Dredge the salmon in the flour. Brush the egg white on the top side of the salmon. Press the top side of the salmon into the almond mixture.

In a pan over the stove on medium heat add olive oil. Cook salmon top down for 5 minutes until the crust has browned. Flip and cook until salmon is cooked through about 5 minutes.