NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp almond meal

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

0.5 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Snap off the woody ends of the asparagus and place the spears on one side of the baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and sprinkle with half of the sea salt and black pepper; toss to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet and brush the top surface with the Dijon mustard.

• 5

  In a small bowl, combine the almond meal, finely chopped parsley, finely chopped dill, and garlic powder.

• 6

  Press the herb-almond mixture firmly onto the mustard-coated salmon to create an even crust, then drizzle with the remaining olive oil.

• 7

  Roast in the center of 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 squeeze the fresh lemon juice over both the salmon and asparagus before serving immediately.