NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus spears

1.5 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus and place the spears on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tsp of olive oil and sprinkle with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  In a small bowl, whisk together the remaining 1 tsp olive oil, Dijon mustard, lemon juice, minced garlic, turmeric, chopped parsley, and the remaining salt and pepper.

• 5

  Place the salmon fillet on the other side of the baking sheet and spread the golden herb mixture generously over the top of the fish.

• 6

  Roast for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and the asparagus is tender.

• 7

  Transfer to a plate and serve immediately, garnishing with an extra lemon wedge if desired.