Preheat the oven: Preheat your oven to 400°F (200°C).

Prepare the seaweed crust: In a small bowl, combine the dried seaweed flakes, almond flour, garlic powder, salt, and pepper. Mix well to form the crust mixture.

Coat the salmon: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Press the seaweed mixture onto the top of each fillet, covering it evenly.

Sear the salmon: Heat the butter in an oven-safe skillet over medium-high heat. Sear the salmon, crust side down, for about 2-3 minutes, until the crust becomes crispy and golden brown. Flip the fillets carefully.

Bake the salmon: Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve: Drizzle the salmon with lemon juice and serve with lemon wedges on the side. Pair with a side of steamed greens or cauliflower mash for a complete keto meal.