NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Dijon mustard

1 tbsp Almond flour

1 tsp Dried parsley

1 tsp Dried dill

0.25 tsp Garlic powder

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  In a small bowl, mix together the almond flour, dried parsley, dried dill, garlic powder, and the remaining salt and pepper.

• 6

  Spread the Dijon mustard evenly over the top of the salmon fillet to act as a binder.

• 7

  Press the almond-herb mixture onto the mustard-coated salmon until a thick crust forms.

• 8

  Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

• 9

  Squeeze fresh lemon juice over the salmon and asparagus just before serving for a bright finish.