NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Dijon mustard

1 tbsp Almond flour

1 tbsp Fresh parsley

1 tsp Fresh dill

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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 prepared baking sheet.

• 3

  Drizzle the asparagus with olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  In a small bowl, combine the almond flour, finely chopped parsley, and chopped dill.

• 5

  Place the salmon fillet on the other side of the baking sheet and spread the Dijon mustard evenly over the top of the fish.

• 6

  Press the herb and almond mixture firmly onto the mustard layer to create an even crust.

• 7

  Season the salmon with the remaining sea salt and black pepper.

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon is cooked through and the asparagus is crisp-tender.

• 9

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