NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp almond flour

1 tsp olive oil

1 tsp Dijon mustard

0.5 tsp lemon zest

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on one side of the baking sheet.

• 3

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

• 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 in a thin layer over the top of the salmon fillet.

• 6

  In a small bowl, combine the almond flour, lemon zest, chopped fresh parsley, and the remaining salt and pepper.

• 7

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

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon is flaky and the crust has turned a light golden brown.

• 9

  Serve the salmon immediately alongside the roasted asparagus with an optional squeeze of fresh lemon juice.