NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

0.5 tbsp olive oil

1 tsp dijon mustard

1 tbsp lemon juice

0.5 tsp dried parsley

0.5 tsp dried dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the salmon fillet dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

  In a small mixing bowl, whisk together the Dijon mustard, half of the olive oil, lemon juice, dried parsley, dried dill, and garlic powder until a thick paste forms.

• 4

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

• 5

  Place the asparagus on the empty side of the baking sheet, drizzle with the remaining olive oil, and sprinkle with the sea salt and black pepper.

• 6

  Toss the asparagus to coat evenly and spread them out into a single layer.

• 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.