1-Preheating: Start by preheating your oven to 425°F on the convection setting and positioning a rack in the center this helps mimic an air fryer for that perfect crisp.

2-Seasoning and Cutting: First, season both sides of the 24 ounces of salmon with kosher salt and freshly ground black pepper to bring out its natural taste. Next, slice the salmon into 1-inch cubes for even cooking and easy handling.

3-Mixing: In a large bowl, mix the salmon pieces with 1/4 cup of Greek yogurt and 2 tablespoons of mild harissa paste until they’re fully coated, which adds moisture and flavor.

4-Coating Preparation: Then, in a small dish, combine 2/3 cup of almond flour with 1/2 teaspoon of flaky salt, making sure to break up any clumps for a smooth coating. Line a baking sheet with parchment paper to prevent sticking and keep cleanup simple. Toss each salmon cube in the almond flour mixture, coating all sides, and place them on the baking sheet skin-side down if the skin is on.

5-Cooking and Serving: Lightly spray the nuggets with avocado oil spray if you want extra color and crispness it’s optional but makes a difference. Bake them for 20 to 22 minutes until they’re golden and crisp on the bottom, filling your kitchen with a wonderful aroma. Finally, serve them warm for the best experience, perhaps with a side that matches your meal plans.