NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp dijon mustard

1 tbsp almond meal

1 tsp olive oil

1 tsp lemon juice

0.5 tsp dried parsley

0.5 tsp dried dill

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

  Trim the woody ends off the asparagus spears 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, tossing to coat evenly.

• 4

  In a small mixing bowl, stir together the Dijon mustard, lemon juice, dried parsley, and dried dill until well combined.

• 5

  Place the salmon fillet on the other side of the baking sheet and spread the mustard-herb mixture over the top of the fish.

• 6

  Sprinkle the almond meal over the mustard layer, followed by the remaining sea salt and black pepper, pressing down slightly so it sticks.

• 7

  Slide the baking sheet into the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.