NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp almond flour

1 tbsp dijon mustard

1 tsp extra virgin olive oil

1 tsp lemon juice

0.5 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on one side of the baking sheet, tossing with the olive oil and half of the sea salt and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel to ensure the crust adheres properly, then place it on the other side of the baking sheet.

• 4

  In a small ramekin, whisk together the Dijon mustard and lemon juice, then brush the mixture generously over the top of the salmon.

• 5

  In a separate small bowl, combine the almond flour, dried parsley, garlic powder, and the remaining salt and pepper.

• 6

  Carefully press the almond-herb mixture onto the mustard-coated salmon to create an even, golden crust.

• 7

  Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp and slightly browned.