NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Asparagus spears

2 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1.5 tbsp Almond meal

0.5 tsp Dried dill

0.5 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 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 baking sheet.

• 3

  Drizzle the asparagus with 1 teaspoon of olive oil and sprinkle with half of the salt and pepper.

• 4

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

• 5

  Brush the top of the salmon evenly with the Dijon mustard to create a binder for the crust.

• 6

  In a small bowl, combine the almond meal, dried dill, garlic powder, and the remaining olive oil until the mixture is crumbly.

• 7

  Press the almond herb mixture firmly onto the top of the salmon fillet to form an even crust.

• 8

  Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender.

• 9

  Serve the salmon and asparagus immediately with a fresh squeeze of lemon juice over the fish.