NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus

0.5 tsp Extra virgin olive oil

1 tbsp Dijon mustard

0.5 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Dried parsley

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 woody ends off the asparagus and place them on one side of the baking sheet, tossing with the olive oil and a pinch of the sea salt and black pepper.

• 3

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

• 4

  Spread the Dijon mustard evenly over the top of the salmon fillet to create a sticky base for the crust.

• 5

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

• 6

  Press the almond flour mixture firmly onto the mustard-coated salmon until the top is fully covered.

• 7

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

• 8

  Squeeze the fresh lemon juice over both the salmon and the asparagus before serving warm.