NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught salmon fillet

1.5 cups asparagus spears

0.25 cup cooked quinoa

1 tbsp almond flour

1 tsp Dijon mustard

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

1 tsp extra virgin olive oil

1 tsp lemon juice

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 toss the spears with olive oil, half of the sea salt, and half of the black pepper directly on one side of the baking sheet.

• 3

  Place the salmon fillet on the other side of the pan, pat it dry with a paper towel, and brush the top evenly with Dijon mustard.

• 4

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

• 5

  Press the almond-herb mixture firmly onto the top of the salmon fillet to create an even crust.

• 6

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

• 7

  Serve the roasted salmon and asparagus over a bed of warm cooked quinoa and finish with a fresh squeeze of lemon juice.