NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus

0.5 cup leeks

0.5 tbsp macadamia nuts

1 tsp olive oil

1 tsp dijon mustard

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat oven to 375°F and line a large baking sheet with parchment paper.

• 2

  Clean and slice the leeks into thin ribbons, soaking them in cold water to remove grit before patting them completely dry.

• 3

  Trim the woody ends from the asparagus and toss both the asparagus and leeks with olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the vegetables for 15 minutes to begin the caramelization process.

• 5

  While vegetables roast, prepare the crust by finely mincing the macadamia nuts and mixing them with lemon zest, garlic powder, and fresh parsley.

• 6

  Pat the salmon fillet dry with a paper towel and coat the top surface with a thin, even layer of Dijon mustard.

• 7

  Press the macadamia-herb mixture firmly onto the mustard-coated salmon to create a thick crust.

• 8

  Move the par-roasted vegetables to the sides of the pan and place the salmon fillet in the center.

• 9

  Return the pan to the oven for another 12-15 minutes until the crust is golden and the salmon flakes easily with a fork.

• 10

  Drizzle the fresh lemon juice over the salmon and vegetables just before serving to brighten the savory flavors.