NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp extra virgin olive oil

1 tbsp almond flour

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with unbleached parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends from the asparagus spears and arrange them in a single layer on one side of the prepared baking sheet.

• 3

  In a small mixing bowl, combine the almond flour, lemon zest, finely chopped parsley, chopped dill, garlic powder, sea salt, and black pepper until well incorporated.

• 4

  Pat the salmon fillet dry with a paper towel, place it on the other side of the baking sheet, and brush the top with half of the extra virgin olive oil.

• 5

  Firmly press the almond-herb mixture onto the top of the salmon fillet to create an even, textured crust that will lock in moisture.

• 6

  Drizzle the remaining olive oil over the asparagus spears and toss them lightly to ensure they are evenly coated for roasting.

• 7

  Roast for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is opaque and flakes easily with a fork while the crust is beautifully toasted.

• 8

  Finish the dish by drizzling the fresh lemon juice over both the salmon and the asparagus just before serving for a bright, citrusy pop.