Start to finish: 20 minutes
Servings: 4
4 fillets salmon, skin removed, about 5 ounces each
1/3 cup almond flour or almond meal (can substitute panko bread crumbs)
1 1/2 teaspoons dried herbes de Provence (or dried oregano or thyme)
1/2 teaspoon granulated garlic
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 bunch of asparagus, cleaned and trimmed, about 1 pound
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper
lemon wedges for serving
Preheat the oven to 400 degrees F and cover a baking sheet with parchment paper.
Pat the salmon dry gently with a paper towel.
On a small plate, mix the almond flour, herbs, garlic, lemon zest, half the salt, and pepper with a fork until well-blended. Sprinkle or brush the lemon juice even on top of the salmon fillets. Dip the top of the salmon fillets into the almond flour crumbs, gently pressing them into the top of the fillets, evenly dividing the almond flour and herb mixture among the fillets. Place the fillets on the sheet pan. Toss the asparagus with the olive oil and remaining salt. Place around the salmon fillets. Cook until salmon reaches 135 internal temperature and asparagus is tender, about 15 minutes. Serve with lemon wedges.
Nutrition information per serving: 293 calories; 133 calories from fat; 15 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 357 mg sodium; 8 g carbohydrate; 4 g fiber; 3 g sugar; 33 g protein.
Melissa d’Arabian, Associated Press
