NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus

0.5 tbsp olive oil

1 tbsp almond meal

1 tsp dijon mustard

1 tsp lemon juice

0.5 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on one side of the baking sheet, tossing with half of the olive oil and a pinch of the salt and pepper.

• 3

  Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

• 4

  In a small bowl, whisk together the Dijon mustard, lemon juice, and the remaining olive oil.

• 5

  Brush the mustard mixture evenly over the top of the salmon fillet.

• 6

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

• 7

  Press the almond herb mixture firmly onto the top of the salmon to create an even, golden crust.

• 8

  Roast in the oven for 12-15 minutes until the salmon is flaky and the asparagus is tender and slightly charred.