NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Dijon mustard

1 tbsp Almond meal

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried parsley

0.25 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Snap the woody ends off the asparagus and place the spears on one side of the baking sheet.

• 3

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

• 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 evenly 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 herb mixture firmly onto the mustard-coated salmon to create a thick crust.

• 8

  Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 9

  Remove from the oven and serve immediately with a fresh squeeze of lemon over the salmon.