NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tsp Olive oil

1 tbsp 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 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Slice the red bell pepper into thin strips and place them on the baking sheet with the broccoli florets.

• 3

  Drizzle the vegetables with 1 tsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Toss to coat evenly and roast the vegetables in the oven for 10 minutes.

• 5

  While the vegetables roast, pat the salmon fillet dry with a paper towel and brush the top surface with Dijon mustard.

• 6

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

• 7

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

• 8

  Remove the baking sheet from the oven, move the vegetables to one side, and place the salmon on the other side.

• 9

  Drizzle the remaining 1 tsp of olive oil over the herb crust on the salmon.

• 10

  Return the pan to the oven and bake for 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.

• 11

  Serve the salmon and roasted vegetables immediately with a fresh lemon wedge for squeezing.