NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

2 tbsp Almond flour

1 tbsp Fresh parsley

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  In a small mixing bowl, combine the almond flour, finely chopped parsley, garlic powder, and the remaining sea salt and black pepper.

• 5

  Place the salmon fillet on the other side of the baking sheet and spread the Dijon mustard in a thin, even layer over the top of the fish.

• 6

  Firmly press the almond-herb mixture onto the mustard-coated salmon to create a thick, crunchy crust.

• 7

  Roast in the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven and finish the dish with a bright squeeze of fresh lemon juice over both the salmon and the roasted asparagus before serving.