NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

0.5 tbsp olive oil

1 tbsp dijon mustard

1 tbsp almond meal

0.5 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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

• 3

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

• 4

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

• 5

  Spread the Dijon mustard in an even layer over the top of the salmon fillet.

• 6

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

• 7

  Press the almond mixture firmly onto the mustard-coated salmon to create a thick crust, then drizzle the remaining olive oil over the top.

• 8

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

• 9

  Remove from the oven and immediately squeeze the fresh lemon juice over the salmon and asparagus before serving.