NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Asparagus spears

1 tbsp Almond flour

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Extra virgin olive oil

1 medium Lemon wedge

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 and place the spears on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with 1 tsp of olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  In a small mixing bowl, combine the almond flour, lemon zest, chopped parsley, dried oregano, garlic powder, and the remaining salt and pepper.

• 5

  Pat the salmon fillet dry with a paper towel, brush with the remaining 1 tsp of olive oil, and press the almond-herb mixture firmly onto the top of the fillet to create a crust.

• 6

  Place the salmon on the other side of the baking sheet and roast for 12 to 15 minutes, or until the salmon is cooked through and the asparagus is tender.

• 7

  Serve the salmon and asparagus immediately with a fresh lemon wedge for squeezing over the fish.