NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Almond flour

1 tsp Dijon mustard

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus and spread the spears in a single layer on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with the extra virgin olive oil and season with half of the sea salt and black pepper.

• 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 evenly over the top surface of the salmon to act as a binder for the crust.

• 6

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

• 7

  Press the almond mixture firmly onto the mustard-coated salmon to create an even, golden layer.

• 8

  Roast for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is opaque and the crust is lightly toasted.

• 9

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