Shrimp Stuffed Baked Salmon

This is a first attempt, and though it has really good flavor, I was hoping it would look a bit less bland. Anyway...enjoy.

2 - Fresh Atlantic salmon filets
10 shrimp, raw. Clean & remove veins
1/3 cup - extra virgin olive oil
1 cup - almond meal
1 lemon (for zest)
1 egg
Salt/pepper to taste (I don't use salt, but you may)
Coconut oil to grease baking pan

Prep
Preheat oven to 450
Clean shrimp, remove vein, and dice/mince as fine as possible
Beat one egg
Zest one lemon, need about 1Tbs

Slice the salmon fillet down the middle, lengthwise, so that there's a pocket for the stuffing to go in. Don't cut the fillet in half, just enough of a cut to allow stuffing to be in the middle. 

In prep bowl you beat the egg in, mix in almond meal, shrimp, lemon zest, salt/pepper as desired, and stir - a whisk works well for this. Next mix in olive oil until stuffing is fairly thick and pasty. You don't want it to have so much olive oil that it's runny. Spoon stuffing into the fillet and place in coconut oil greased baking pan.

Bake at 450 for 15-20min. May need more time depending on thickness of fillet. I checked at 15 min to ensure fish was flaky but not over-done, and found it needed about 5 min longer for the rather thick fillets I had.

Comments or ideas for improvement are always welcome.