NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Olive oil

1 tsp 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 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F 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 olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

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

• 6

  Press the almond flour mixture firmly onto the top of the salmon fillet to create an even, thick crust.

• 7

  Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the crust is golden brown.

• 8

  Remove from the oven and squeeze the fresh lemon juice over both the salmon and the roasted asparagus before serving.