NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp almond meal

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried parsley

0.25 tsp dried dill

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  In a small mixing bowl, combine the almond meal, lemon zest, dried parsley, dried dill, and the remaining salt and pepper.

• 5

  Place the salmon fillet on the other side of the baking sheet and spread the Dijon mustard evenly over the top of the fish.

• 6

  Press the almond-herb mixture firmly onto the mustard layer to create a thick, even crust.

• 7

  Bake for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is flaky and the crust is lightly golden.

• 8

  Serve immediately while the asparagus is tender-crisp and the salmon is warm.