NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Almond meal

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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 the spears 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, then toss to coat evenly.

• 4

  In a small bowl, mix together the almond meal, chopped parsley, chopped dill, and garlic powder.

• 5

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

• 6

  Carefully press the herb and almond mixture onto the mustard-coated salmon to form an even crust.

• 7

  Bake for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 8

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