Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch loose bottomed tart pan.

Add the almond flour, egg and salt into a food processor and pulse for a few seconds until it forms a crumbly texture.

Slowly drizzle in the melted ghee/butter while continuing to pulse.

Remove the dough from the food processor and evenly press it into the tart pan along the bottom as well as up the sides.

Prick holes into the base using a fork.

Bake in the oven for 10 minutes until golden in color.

Bring a skillet filled with 2 inches of water to a gentle simmer on medium heat, while the crust is baking.

Add the asparagus spears to the skillet and cook for 5 minutes.

Remove the asparagus from the pan and cut the spears into 1-inch pieces.

Pour the water out of the skillet and add in the olive oil.

Season the salmon fillets with salt and pepper and cook them for 3 minutes per side on medium heat. Once the salmon is cooked transfer it to a plate, remove the skin and use a fork to break it into pieces.

Whisk the eggs, mustard and coconut cream together in a bowl.

Evenly arrange the flaked salmon, pieces of asparagus and chopped red onion in the quiche shell.

Pour the egg mixture overtop, and then arrange the chopped dill and capers on top.

Bake in the oven for 15 minutes until the egg has set. If the crust is browning too much, place a sheet of tinfoil overtop while it bakes.

Keep your brain alert with this salmon, asparagus and caper quiche