Name: Herb-Crusted Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 1 tsp Dijon mustard; 1 tbsp Almond flour; 0.5 tsp Dried parsley; 0.25 tsp Garlic powder; 0.25 tsp Fine sea salt; 0.25 tsp Freshly cracked black pepper; 0.5 whole Lemon

Herb-Crusted Salmon with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus

Baked salmon fillet with a crisp almond-herb crust, served alongside tender roasted asparagus for a meal that is both vibrant and satisfying.

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NUTRITION

Protein

46.8g

Fat

25g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Almond flour

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Fine sea salt

0.25 tsp Freshly cracked black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Snap the woody ends off the asparagus and place them on one side of the baking sheet.
3
Drizzle the asparagus with olive oil and sprinkle with half of the sea salt and black pepper; toss to coat.
4
In a small bowl, combine the almond flour, dried parsley, garlic powder, and the remaining salt and pepper.
5
Place the salmon on the other side of the baking sheet and brush the top with Dijon mustard.
6
Press the almond-herb mixture firmly onto the top of the salmon to create an even crust.
7
Bake for 12-15 minutes until the salmon is flaky and the asparagus is tender-crisp.
8
Squeeze fresh lemon juice over the salmon and asparagus before serving.