NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

1 tbsp Almond flour

1 tbsp Dijon mustard

1.5 tsp Olive oil

1 tsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears with 1 teaspoon of olive oil and half of the sea salt and black pepper.

• 3

  In a small bowl, combine the almond flour, chopped parsley, garlic powder, and the remaining sea salt and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and brush the top evenly with Dijon mustard and lemon juice.

• 5

  Press the almond-herb mixture firmly onto the mustard-coated salmon and place it on the baking sheet next to the asparagus.

• 6

  Drizzle the remaining 0.5 teaspoon of olive oil over the salmon crust and bake for 12-15 minutes until the fish flakes easily with a fork.