NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

1 tbsp Almond flour

1 tbsp Fresh parsley

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 tsp Lemon juice

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 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 the extra virgin olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  Place the salmon fillet on the other side of the baking sheet, then whisk the Dijon mustard and lemon juice together and brush it over the top of the fish.

• 6

  Press the almond-herb mixture firmly onto the top of the salmon fillet to create an even, textured layer.

• 7

  Bake for 12 to 15 minutes until the salmon is opaque and flaky and the asparagus is tender with lightly charred tips.