NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp extra virgin olive oil

1 tsp dijon mustard

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

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 spears and place them on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with a pinch of the sea salt and black pepper, tossing to coat evenly.

• 4

  Pat the salmon fillet dry with a paper towel to ensure the crust adheres, then place it on the other side of the baking sheet.

• 5

  Spread the Dijon mustard in a thin, even layer over the top surface of the salmon.

• 6

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

• 7

  Carefully press the almond-herb mixture onto the mustard-coated salmon to create a uniform crust.

• 8

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

• 9

  Serve immediately, optionally garnished with a fresh squeeze of lemon juice.