NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus

1 tbsp almond flour

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 tsp olive oil

0.5 whole lemon

PREPARATION

• 1

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

• 2

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

• 5

  Brush the top of the salmon evenly with the Dijon mustard to create a binder for the crust.

• 6

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

• 7

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

• 8

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

• 9

  Remove from the oven and serve immediately with a fresh squeeze of lemon juice over the fish and vegetables.