Name: Herb-Crusted Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1 tbsp Dijon mustard; 2 tbsp almond meal; 1 tsp dried parsley; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus; 1 tsp olive oil; 0.5 whole lemon

Herb-Crusted Salmon with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus

Oven-roasted salmon fillet topped with a savory almond-herb crust, served alongside snap-crisp asparagus spears and finished with a bright squeeze of lemon.

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NUTRITION

Protein

42.9g

Fat

35.0g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 tbsp Dijon mustard

2 tbsp almond meal

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 tsp olive oil

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them on one side of the baking sheet with olive oil, a pinch of salt, and pepper.
3
Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.
4
Spread the Dijon mustard evenly over the top of the salmon fillet to act as a binder.
5
In a small bowl, mix the almond meal, dried parsley, garlic powder, and remaining salt and pepper.
6
Press the almond-herb mixture firmly onto the mustard-coated salmon to create a thick crust.
7
Bake for 12-15 minutes until the salmon is flaky and the asparagus is tender and slightly charred.
8
Remove from the oven and squeeze fresh lemon juice over both the salmon and asparagus before serving.