Ingredients

The following ingredients have 2 Servings
  • 6 ounces salmon (cut into 2 slices)
  • 1/4 cup avocado oil
  • 1 bunch asparagus (sliced in half)
  • 1/2 cup gluten free rolled oats
  • 1 tbsp parmesan (grated)
  • 1/8 cup parsley
  • salt and pepper to taste

Instruction

  • Preheat the oven to 400 F. Prepare a medium baking sheet with parchment paper.
  • In a blender or food processor, blend together the gluten-free rolled oats, parmesan, salt, pepper and parsley. Blend until oats are broken down into a crumb-like mixture. 
  • Transfer to a mixing bowl. Add the avocado oil to the mixture and stir to combine. It should be slightly wet. If not, add slightly more until it absorbs all the oats.
  • Place the salmon on the prepared sheet pan and spread the asparagus around it. Spray with olive oil cooking spray and sprinkle the asparagus with salt and pepper.
  • Divide the oat mixture and place on top each salmon filet. Press slightly with your fingers to until each filet is completely covered. 
  • Bake 12-15 minutes at 400 F until the crust is golden and the salmon is flakey. 
  • Remove from the oven and serve immediately.