NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Dijon mustard

1 tbsp Almond meal

1 tsp Dried parsley

1 tsp Dried dill

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the salmon fillet dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

  In a small mixing bowl, combine the almond meal, dried parsley, and dried dill until the mixture is uniform.

• 4

  Spread the Dijon mustard evenly over the top of the salmon fillet, then press the almond-herb mixture firmly into the mustard to create a thick crust.

• 5

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.

• 6

  Drizzle the asparagus with extra virgin olive oil and sprinkle with sea salt and black pepper, tossing to coat.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon is cooked through and the asparagus is tender and slightly charred.

• 8

  Remove from the oven and drizzle the fresh lemon juice over both the salmon and the asparagus before serving immediately.