NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp almond flour

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

• 5

  Spread the Dijon mustard evenly over the top of the salmon fillet to act as a binder for the crust.

• 6

  In a small bowl, combine the almond flour, garlic powder, dried parsley, and the remaining olive oil until crumbly.

• 7

  Press the almond flour mixture firmly onto the top of the salmon fillet to create an even coating.

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon is opaque and the asparagus is tender and slightly charred.

• 9

  Squeeze the fresh lemon wedge over the salmon and asparagus before serving to brighten the flavors.