NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp olive oil

1 tbsp dijon mustard

1 tbsp almond meal

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried parsley

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 0.5 tbsp olive oil and a pinch of the sea salt, tossing to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet and spread the Dijon mustard across the top surface.

• 5

  In a small bowl, stir together the almond meal, lemon zest, dried parsley, remaining sea salt, and black pepper.

• 6

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

• 7

  Slide the pan into the oven and roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Serve immediately while the crust is golden and the vegetables are bright and hot.