NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp olive oil

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

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus and spread the spears in a single layer 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.

• 4

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

• 5

  In a small mixing bowl, combine the Dijon mustard, almond flour, dried parsley, garlic powder, and the remaining salt and pepper to create a thick paste.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet, pressing down slightly so the crust adheres.

• 7

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

• 8

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