NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus

1 tsp 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

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them in a bowl with the olive oil, half the sea salt, and half the black pepper.

• 3

  Place the salmon fillet on the prepared baking sheet and pat it dry with a paper towel.

• 4

  Spread the Dijon mustard evenly across the top surface of the salmon fillet.

• 5

  In a small bowl, combine the almond flour, garlic powder, dried parsley, and the remaining sea salt and black pepper.

• 6

  Press the almond flour mixture firmly onto the mustard coating of the salmon to form an even crust.

• 7

  Arrange the seasoned asparagus around the salmon on the baking sheet and roast for 12-15 minutes until the salmon is flaky and the crust is golden.

• 8

  Squeeze fresh lemon juice over the salmon and asparagus just before serving.