NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Almond flour

0.5 tsp Dried parsley

0.5 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  In a small bowl, stir together the Dijon mustard, almond flour, parsley, dill, and garlic powder until a thick paste forms.

• 6

  Spread the herb-almond mixture evenly over the top of the salmon, pressing it down gently so the crust adheres.

• 7

  Bake for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is opaque and flakes easily with a fork.

• 8

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