NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tbsp Dijon mustard

1 tbsp almond flour

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 slice lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on one side of the baking sheet.

• 3

  Drizzle the asparagus with the extra virgin olive oil and season with a pinch of the salt and pepper, tossing to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet and pat the surface dry with a paper towel.

• 5

  Spread the Dijon mustard in an even layer over the top of the salmon.

• 6

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

• 7

  Press the almond flour mixture firmly onto the mustard layer of the salmon to create a crust.

• 8

  Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 9

  Serve the salmon and asparagus immediately with a fresh lemon slice for squeezing over the fish.