NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

1 tbsp Dijon mustard

1 tbsp almond meal

0.25 tsp garlic powder

0.25 tsp dried parsley

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 baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets and sliced red bell peppers on one side of the baking sheet, drizzle with olive oil, and season with half of the sea salt and black pepper.

• 3

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

• 4

  Spread the Dijon mustard evenly over the top of the salmon fillet to act as a binder for the crust.

• 5

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

• 6

  Press the almond meal mixture firmly onto the mustard-coated salmon until a thick crust forms.

• 7

  Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly charred.

• 8

  Remove from the oven and serve the salmon and vegetables with a fresh squeeze of lemon juice over the top.