NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Almond meal

1 tbsp Dijon mustard

1.5 tsp Extra virgin olive oil

1 tsp Lemon juice

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

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and arrange them in a single layer on one side of the prepared baking sheet.

• 3

  In a small mixing bowl, combine the almond meal, dried parsley, dried dill, garlic powder, sea salt, and black pepper until well blended.

• 4

  Place the salmon fillet on the other side of the baking sheet and spread the Dijon mustard evenly over the top surface of the fish.

• 5

  Carefully press the almond-herb mixture onto the mustard-coated salmon to create an even, thick crust.

• 6

  Drizzle the extra virgin olive oil over both the herb-crusted salmon and the asparagus spears.

• 7

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

• 8

  Remove from the oven and drizzle the fresh lemon juice over the salmon and asparagus before serving hot.