NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp honey

1 tsp Dijon mustard

1 cup asparagus

1 tsp olive oil

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and finely mince the garlic clove.

• 3

  In a small mixing bowl, whisk together the honey, Dijon mustard, minced garlic, and lemon juice until the glaze is well combined.

• 4

  Arrange the salmon fillet and the trimmed asparagus spears in a single layer on the prepared baking sheet.

• 5

  Drizzle the olive oil over the asparagus and toss lightly to coat, then season both the salmon and asparagus with the sea salt and black pepper.

• 6

  Brush the honey-Dijon glaze generously over the top and sides of the salmon fillet to ensure maximum flavor.

• 7

  Place the baking sheet in the center of the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 8

  Remove from the oven and serve immediately, drizzling any remaining pan juices over the salmon for extra moisture.