NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus

0.5 tbsp Olive oil

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried parsley

0.5 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Wash the asparagus and snap off the woody bottom ends, then place the spears on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and toss with a small pinch of the sea salt and black pepper.

• 4

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

• 5

  Spread the Dijon mustard evenly over the top surface of the salmon fillet.

• 6

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

• 7

  Press the herb and almond mixture firmly onto the mustard-coated salmon to create an even crust.

• 8

  Drizzle the remaining olive oil over the top of the crust to help it brown in the oven.

• 9

  Roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 10

  Remove from the oven and serve immediately with a fresh lemon wedge squeezed over the salmon.