NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

0.5 tbsp Olive oil

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Dried parsley

0.5 whole Lemon

PREPARATION

• 1

  Preheat 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 arrange them on one side of the prepared baking sheet.

• 3

  Drizzle 0.25 tbsp of olive oil over the asparagus and toss to coat, then sprinkle with half of the sea salt and black pepper.

• 4

  Place the salmon fillet on the other side of the baking sheet and spread the Dijon mustard evenly across the top.

• 5

  In a small ramekin, combine the garlic powder, dried parsley, and the remaining sea salt and black pepper.

• 6

  Press the herb mixture firmly onto the mustard-coated salmon and drizzle the remaining 0.25 tbsp of olive oil over the top.

• 7

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

• 8

  Remove from the oven and finish with a bright squeeze of fresh lemon juice over both the salmon and the asparagus before serving.