NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tbsp Dijon mustard

1 tbsp Almond flour

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

1.5 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed 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, whisk together the almond flour, dried parsley, dried dill, garlic powder, sea salt, and black pepper until well combined.

• 4

  Brush the Dijon mustard evenly across the top of the salmon fillet to act as a binder.

• 5

  Press the almond-herb mixture firmly onto the mustard layer to form a thick, even crust.

• 6

  Toss the asparagus spears with the extra virgin olive oil and a pinch of salt, then arrange them in a single layer on the other side of the baking sheet.

• 7

  Bake for 12-15 minutes, depending on the thickness of the fillet, until the salmon is flaky and the crust is lightly toasted.

• 8

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