NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tsp Olive oil

1 tsp Dried parsley

1 tsp Dried dill

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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  Drizzle the asparagus with 1 teaspoon of olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  In a small bowl, whisk together the remaining 1 teaspoon of olive oil, dried parsley, dried dill, garlic powder, and the remaining salt and pepper.

• 6

  Spread the herb mixture evenly over the top of the salmon fillet, pressing it gently into the flesh to form a crust.

• 7

  Roast for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is tender and slightly charred.

• 8

  Finish the dish with a bright squeeze of fresh lemon juice over the salmon and asparagus before serving hot.