NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Dijon mustard

1 tbsp Panko breadcrumbs

1 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with olive oil and sprinkle with a portion of the sea salt and black pepper, tossing to coat.

• 4

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

• 5

  Spread the Dijon mustard in a thin, even layer over the top of the salmon fillet.

• 6

  In a small bowl, combine the panko breadcrumbs, dried parsley, garlic powder, and the remaining salt and pepper.

• 7

  Press the breadcrumb mixture firmly onto the mustard-coated salmon to create an even crust.

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon is opaque and the crust is beautifully golden brown.

• 9

  Remove from the oven and finish with a bright squeeze of fresh lemon juice over the salmon and asparagus before serving.