NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Yukon gold potatoes

1 cup Asparagus spears

1.5 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Lemon wedge

PREPARATION

• 1

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

• 2

  Place the cubed Yukon gold potatoes on the baking sheet, toss with 1 tsp of olive oil and half of the salt and pepper, then roast for 15 minutes.

• 3

  In a small bowl, combine the Dijon mustard, chopped fresh parsley, dried oregano, and garlic powder to create a thick herb paste.

• 4

  Pat the salmon fillet dry with a paper towel and spread the herb paste evenly over the top of the fish.

• 5

  Remove the baking sheet from the oven, move the potatoes to one side, and place the salmon and asparagus spears on the other side.

• 6

  Drizzle the remaining 0.5 tsp of olive oil over the asparagus and season the salmon and asparagus with the remaining salt and pepper.

• 7

  Return the sheet to the oven and bake for an additional 12 to 15 minutes, or until the salmon flakes easily with a fork and potatoes are golden.

• 8

  Serve the dish immediately with a fresh lemon wedge squeezed over the salmon and vegetables for a bright finish.