NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp 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

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a small mixing bowl, whisk together the Dijon mustard, garlic powder, dried parsley, and fresh lemon juice until well combined.

• 5

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

• 6

  Sprinkle the almond flour over the mustard layer, pressing it down gently with your fingers to ensure it sticks and forms a crust.

• 7

  Roast the salmon and asparagus in the oven for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork.

• 8

  Remove from the oven and serve the salmon immediately alongside the roasted asparagus with an optional extra squeeze of lemon.