NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp almond meal

1 tsp lemon zest

1 tsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the almond meal, lemon zest, finely chopped fresh parsley, garlic powder, and half of the sea salt and black pepper.

• 3

  Place the salmon fillet on one side of the prepared baking sheet and arrange the trimmed asparagus spears in a single layer on the other side.

• 4

  Drizzle the extra virgin olive oil over both the salmon and the asparagus, using a brush or your fingers to ensure the salmon is lightly coated and the asparagus is well-tossed.

• 5

  Evenly press the almond-herb mixture onto the top of the salmon fillet, creating a firm and consistent crust.

• 6

  Sprinkle the remaining sea salt and black pepper over the asparagus spears.

• 7

  Roast in the center of the oven for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and the asparagus is tender with lightly charred tips.

• 8

  Remove from the oven and serve immediately with a fresh lemon wedge to squeeze over the fish just before eating.