NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Dried parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Prepare the asparagus by trimming off the tough, woody ends to ensure every bite is tender.

• 3

  In a small bowl, whisk together the Dijon mustard, dried parsley, and garlic powder to create a thick herb paste.

• 4

  Place the salmon fillet and the trimmed asparagus onto the prepared baking sheet.

• 5

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

• 6

  Spread the mustard-herb mixture evenly over the top of the salmon fillet, pressing it down slightly to form a crust.

• 7

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

• 8

  Remove from the oven and drizzle the fresh lemon juice over the entire tray before serving warm.