NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Dijon mustard

1 tbsp Almond flour

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried parsley

0.5 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a small bowl, whisk together the almond flour, dried parsley, and garlic powder until well combined.

• 5

  Pat the salmon fillet dry with a paper towel, then brush the top surface with the Dijon mustard.

• 6

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

• 7

  Place the salmon on the other side of the baking sheet and drizzle the remaining olive oil over the crust.

• 8

  Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork, and the crust is beautifully golden.

• 9

  Serve the salmon and asparagus immediately with a fresh squeeze of lemon over the top.