NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp dijon mustard

1 tbsp almond meal

0.5 tsp dried dill

0.25 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil, half the sea salt, and half the black pepper on the baking sheet.

• 3

  In a small bowl, whisk together the Dijon mustard, lemon juice, dried dill, and garlic powder.

• 4

  Pat the salmon fillet dry with a paper towel and place it on the baking sheet next to the asparagus.

• 5

  Spread the mustard mixture over the top of the salmon, then press the almond meal firmly onto the mustard to create a crust.

• 6

  Drizzle the remaining olive oil over the salmon crust and sprinkle with the remaining salt and pepper.

• 7

  Roast for 12-15 minutes until the salmon is flaky and the asparagus is tender.