NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

5 oz Asparagus

0.75 tbsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Almond flour

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 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 0.5 tbsp of olive oil over the asparagus and sprinkle with 0.125 tsp of sea salt and 0.125 tsp of black pepper, tossing to coat evenly.

• 4

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

• 5

  Place the salmon fillet on the other side of the baking sheet, then brush the top surface with the Dijon mustard and the remaining 0.25 tbsp of olive oil.

• 6

  Spoon the almond flour mixture over the salmon and press it down firmly with your fingers to create a thick, even crust.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven and serve immediately with a fresh squeeze of lemon juice over both the salmon and the roasted asparagus.