NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

2 tbsp almond flour

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tsp lemon juice

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

PREPARATION

• 1

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

• 2

  Wash and trim the woody ends off the asparagus spears, then place them on one side of the baking sheet.

• 3

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

• 4

  In a small mixing bowl, whisk together the almond flour, lemon zest, dried parsley, dried dill, garlic powder, and the remaining sea salt and black pepper.

• 5

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

• 6

  Brush the salmon with the remaining olive oil and lemon juice, then spoon the almond herb mixture over the top, pressing it down firmly to create a thick crust.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the crust is a beautiful golden brown.

• 8

  Serve immediately with an extra squeeze of fresh lemon if desired.