NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Dijon mustard

1 tbsp Almond meal

0.5 tsp Dried parsley

0.5 tsp Dried dill

0.25 tsp Garlic powder

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

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

• 3

  In a small bowl, combine the almond meal, dried parsley, dried dill, garlic powder, sea salt, and black pepper.

• 4

  Spread the Dijon mustard evenly across the top of the salmon fillet, then press the herb-almond mixture firmly into the mustard to create a crust.

• 5

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.

• 6

  Drizzle the olive oil over the asparagus and toss to coat, ensuring they are spread in a single layer.

• 7

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

• 8

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