NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp dijon mustard

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice lemon

PREPARATION

• 1

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

• 2

  Arrange the salmon fillet and the trimmed asparagus spears on the prepared baking sheet in a single layer.

• 3

  Drizzle the olive oil over the asparagus and toss gently to coat, then sprinkle with a pinch of the sea salt and black pepper.

• 4

  In a small mixing bowl, combine the almond flour, garlic powder, and dried parsley until well blended.

• 5

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

• 6

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

• 7

  Season the salmon with the remaining sea salt and black pepper.

• 8

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

• 9

  Remove from the oven and serve immediately with a fresh lemon slice for a bright finish.