NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Dijon mustard

1 tbsp Almond flour

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pat the salmon fillet 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, stir together the almond flour, dried parsley, garlic powder, and the remaining sea salt and black pepper.

• 7

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

• 8

  Place the sheet pan in the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the crust is lightly golden.

• 9

  Remove from the oven and drizzle the fresh lemon juice over both the salmon and the roasted asparagus before serving.