NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Dijon mustard

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Dried parsley

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

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

• 3

  Drizzle the asparagus with olive oil and season with half of the 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 to act as a binder for the crust.

• 6

  In a small bowl, combine the almond flour, garlic powder, dried parsley, and the remaining salt and pepper.

• 7

  Press the almond flour mixture firmly onto the mustard-coated salmon until a golden crust forms.

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 9

  Squeeze fresh lemon juice over the entire dish before serving to brighten the flavors.