NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Almond flour

1 tsp Dijon mustard

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Place the salmon fillet on the other side of the baking sheet and brush the top surface evenly with Dijon mustard.

• 6

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

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 8

  Remove from the oven and finish with a fresh squeeze of lemon juice over both the salmon and the asparagus before serving.