NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

1 tbsp Dijon mustard

1 tbsp Almond meal

0.5 tsp Dried parsley

0.5 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced red bell peppers on one side of the baking sheet.

• 3

  Drizzle the vegetables with olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet and brush the top surface with the Dijon mustard.

• 5

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

• 6

  Press the almond-herb mixture firmly onto the mustard-coated salmon to create an even crust.

• 7

  Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

• 8

  Remove from the oven and drizzle the fresh lemon juice over both the salmon and the roasted vegetables before serving.