NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Almond meal

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 tsp Dried parsley

0.5 tsp Lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet and pat the surface dry with a paper towel.

• 5

  In a small bowl, mix together the almond meal, garlic powder, dried parsley, lemon zest, and the remaining salt and pepper.

• 6

  Brush the top of the salmon fillet with the Dijon mustard, then press the almond-herb mixture firmly onto the mustard to create an even crust.

• 7

  Drizzle the remaining olive oil over the salmon crust and bake for 12-15 minutes until the salmon is flaky and the asparagus is tender and slightly charred.

• 8

  Remove from the oven and serve immediately, optionally finishing with a fresh squeeze of lemon juice for brightness.