NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp dijon mustard

1 tbsp crushed pistachios

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears on the baking sheet with olive oil, a pinch of sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and place it on the same baking sheet, leaving space between the fish and the vegetables.

• 4

  In a small bowl, whisk together the Dijon mustard, lemon juice, and garlic powder until smooth.

• 5

  Brush the mustard mixture onto the top of the salmon and press the crushed pistachios firmly into the coating.

• 6

  Roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is lightly charred.

• 7

  Sprinkle with fresh chopped parsley and an extra squeeze of lemon if desired before serving.