Name: Baked Herb-Crusted Salmon with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 10 medium spears Asparagus spears; 1 slice Whole grain sourdough bread; 1 tsp Dijon mustard; 1 tbsp Almond flour; 1 tsp Dried parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil; 0.5 tsp Garlic powder; 1 wedge Lemon

Baked Herb-Crusted Salmon with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Salmon with Asparagus

Oven-roasted salmon fillet topped with a fragrant herb crust and served with crisp-tender asparagus and toasted sourdough bread.

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NUTRITION

Protein

44.6g

Fat

32.5g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

10 medium spears Asparagus spears

1 slice Whole grain sourdough bread

1 tsp Dijon mustard

1 tbsp Almond flour

1 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 tsp Garlic powder

1 wedge Lemon

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Pat the salmon dry and place it on one side of the baking sheet.
3
In a small bowl, mix the almond flour, dried parsley, garlic powder, salt, and pepper.
4
Brush the top of the salmon with Dijon mustard, then press the herb mixture onto the mustard to create a crust.
5
Toss the asparagus spears with olive oil and a pinch of salt, then place them on the other side of the baking sheet.
6
Bake for 12-15 minutes until the salmon flakes easily and the asparagus is tender.
7
Toast the sourdough bread until golden and serve alongside the salmon and asparagus with a fresh lemon wedge.