NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Dijon mustard

1 tbsp Almond flour

1 tsp Olive oil

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the Dijon mustard, lemon juice, and garlic powder until well combined.

• 4

  Spread the mustard mixture evenly over the top of the salmon fillet using a spoon or pastry brush.

• 5

  Finely chop the fresh parsley and combine it in a small dish with the almond flour, sea salt, and black pepper.

• 6

  Press the almond-herb mixture firmly onto the mustard-coated salmon to create an even crust.

• 7

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

• 8

  Drizzle the asparagus with olive oil and toss to coat, spreading them out in a single layer.

• 9

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

• 10

  Serve immediately, optionally garnished with an extra squeeze of fresh lemon.