Name: Herb-Crusted Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 1 cup Asparagus spears; 1 tsp Extra virgin olive oil; 1 tbsp Dijon mustard; 1 tbsp Almond flour; 0.5 tsp Garlic powder; 0.5 tsp Dried parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

Herb-Crusted Salmon with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus

Oven-roasted salmon fillet topped with a fragrant almond-herb crust and served alongside snap-crisp asparagus spears for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

46.3g

Fat

21.0g

Carbs

13.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet, tossing with olive oil and a pinch of the salt and pepper.
3
Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, mix the almond flour, garlic powder, dried parsley, and the remaining salt and pepper.
5
Brush the top of the salmon with Dijon mustard, then press the almond-herb mixture firmly onto the mustard to create an even crust.
6
Roast for 12-15 minutes until the salmon is flaky and the asparagus is tender yet still bright green.
7
Squeeze fresh lemon juice over the entire tray before serving.