NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

0.5 tsp Olive oil

1 tbsp Dijon mustard

0.5 tbsp Almond flour

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with olive oil and toss with a pinch of the sea salt and black pepper to coat evenly.

• 4

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

• 5

  Spread the Dijon mustard in a thin, even layer over the top of the salmon fillet.

• 6

  In a small bowl, whisk together the almond flour, dried parsley, garlic powder, and the remaining salt and pepper.

• 7

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

• 8

  Place the baking sheet in the oven and roast for 12-15 minutes, or until the salmon is flaky and the asparagus is crisp-tender.

• 9

  Remove from the oven and finish with a fresh squeeze of lemon juice over the salmon and asparagus before serving.