In a food processor or food chopper, chop the nuts and seeds until they are fine. This is the coating. The finer you get the mixture, the more likely it is to stick to the fish.
Add the lemon zest and give it another pulse to mix.
Rinse the salmon and pat dry.
Put some coating on a plate.
Dredge each side of the salmon, patting the coating on if that helps it stick.
Heat 1-2 tbsp of coconut oil or olive oil in a pan over medium heat (amount depends on the size of the pan you're using)
Cook the salmon for 4-5 minutes per side.
Serve over greens, such as spring mix, that's been drizzled with juice from the lemon you zested (1/2 a lemon should be enough, but you decide how wet you want it). You can also add a drizzle of sesame oil.
You could start with almond meal or almond flour. I didn't have any.
You could use whatever seeds you'd like. Chia seeds and/or sunflower seeds would probably work. My intuition guided me to hemp and pumpkin.
You could replace the almonds with pecans or other nuts of choice (not peanuts).
I ended up with enough coating for two servings, even though I'd only thawed one piece of fish, so I've got leftover coating for the next time. If you end up with more coating than you need, you can use it on salmon in the future, or use it as a topping for salad or yogurt. If you're not going to use the ground nuts and seeds in the next couple of days, freeze the leftovers. They could go rancid.
I didn't use the best quality salmon (it was a frozen fillet from a box, bought at a grocery store) but the execution was nearly perfect. I say “nearly” because I didn't chop the nuts finely enough.