NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Dijon mustard

1 tbsp Almond flour

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried parsley

0.5 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell peppers on one side of the baking sheet, tossing them with the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 3

  Place the salmon fillet on the other side of the baking sheet and pat the surface dry with a paper towel.

• 4

  In a small bowl, combine the Dijon mustard, almond flour, dried parsley, garlic powder, and the remaining salt and pepper to create a thick herb paste.

• 5

  Spread the herb paste evenly over the top of the salmon fillet, pressing down slightly so the crust adheres well.

• 6

  Roast in the center of the oven for 12 to 15 minutes, or until the vegetables are tender and the salmon reaches an internal temperature of 145°F.

• 7

  Remove from the oven and serve immediately with a fresh squeeze of lemon juice over the salmon and roasted vegetables.