NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tsp extra virgin olive oil

1 tbsp almond flour

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 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 baking sheet with parchment paper.

• 2

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

• 3

  Drizzle the asparagus with 1 teaspoon of olive oil and sprinkle with a pinch of sea salt and black pepper, tossing 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 layer over the top of the salmon fillet.

• 6

  In a small bowl, combine the almond flour, garlic powder, dried parsley, and the remaining 1 teaspoon of olive oil until the mixture resembles wet sand.

• 7

  Press the almond herb mixture firmly onto the top of the salmon to create an even crust.

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon is flaky and the asparagus is tender and lightly charred.

• 9

  Remove from the oven and squeeze the fresh lemon juice over both the salmon and the asparagus before serving.