NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp olive oil

1 tbsp dijon mustard

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Wash the asparagus and trim away the tough, woody ends before placing them on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with the olive oil and toss to coat evenly, spreading them out in a single layer.

• 4

  Place the salmon fillet on the other side of the baking sheet and pat the top dry with a paper towel.

• 5

  In a small ramekin, whisk together the Dijon mustard, dried parsley, garlic powder, and lemon juice until well combined.

• 6

  Spread the mustard herb mixture generously over the top of the salmon fillet to create a thick coating.

• 7

  Sprinkle the sea salt and black pepper over both the salmon and the asparagus spears.

• 8

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.