NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Fresh parsley

0.5 cup Fresh parsley

1 tbsp Almond flour

1 tsp Lemon zest

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Finely mince the first portion of fresh parsley and combine it in a small bowl with the almond flour, lemon zest, and half of the salt and pepper.

• 3

  Pat the salmon fillet dry with a paper towel and press the parsley mixture firmly onto the top of the fish to create an even crust.

• 4

  Place the salmon and the asparagus spears onto the prepared baking sheet in a single layer.

• 5

  Roast for 12 to 15 minutes or until the salmon is cooked through and the herb crust is slightly golden.

• 6

  While the salmon cooks, combine the remaining parsley, olive oil, lemon juice, garlic, and remaining salt and pepper in a blender.

• 7

  Process the sauce until it is completely smooth and reaches a vibrant green color.

• 8

  Plate the roasted salmon alongside the tender asparagus and drizzle the fresh parsley sauce over the top before serving.