NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Almond meal

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

  In a small mixing bowl, combine the Dijon mustard, lemon juice, garlic powder, and almond meal to create a thick herb paste.

• 5

  Place the salmon fillet on the other side of the baking sheet and spread the almond-mustard mixture generously over the top of the fish.

• 6

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

• 7

  Remove from the oven and garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon before serving.