NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.75 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Almond flour

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 tough, woody ends off the asparagus spears and spread them out on one side of the prepared baking sheet.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Carefully press the almond flour mixture onto the mustard-coated salmon to create a thick, even crust.

• 8

  Place the baking sheet in the oven and roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 9

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