NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tbsp Dijon mustard

1 tbsp Almond meal

0.5 tsp Dried parsley

0.5 tsp Dried dill

1 medium Zucchini

1 medium Red bell pepper

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and place them on the prepared baking sheet.

• 3

  Drizzle the vegetables with olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Spread the vegetables into a single layer and roast in the oven for 10 minutes.

• 5

  While vegetables roast, combine the almond meal, dried parsley, and dried dill in a small shallow bowl.

• 6

  Pat the salmon fillet dry and brush the top surface evenly with the Dijon mustard.

• 7

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

• 8

  Remove the baking sheet from the oven, move the vegetables to the edges, and place the salmon in the center.

• 9

  Season the salmon with the remaining salt and pepper, then return the sheet to the oven.

• 10

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

• 11

  Serve the salmon and roasted vegetables immediately with a fresh squeeze of lemon juice.