NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 tsp Avocado oil

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and toss them on a baking sheet with 1 tsp of avocado oil and a portion of the sea salt and black pepper.

• 3

  In a small bowl, combine the almond flour, garlic powder, dried parsley, and the remaining sea salt and black pepper to create the crust mixture.

• 4

  Pat the salmon fillet dry with a paper towel and press the almond flour mixture firmly onto the top of the fillet.

• 5

  Heat the remaining 1 tsp of avocado oil in an oven-safe skillet over medium-high heat and sear the salmon skin-side down for 3 minutes.

• 6

  Place the skillet and the baking sheet of asparagus into the oven and roast for 8-10 minutes until the salmon is flaky and the asparagus is tender.

• 7

  Remove from the oven and serve immediately with a fresh squeeze of lemon juice over the top.