NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tsp Fresh 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 for easy cleanup.

• 2

  Wash the asparagus and trim away the tough, woody ends, then spread the spears out in a single layer on one side of the baking sheet.

• 3

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

• 4

  In a small bowl, whisk together the olive oil, lemon juice, finely chopped parsley, dill, garlic powder, sea salt, and black pepper.

• 5

  Drizzle half of the herb oil over the asparagus, tossing to coat evenly, and brush the remaining half generously over the top of the salmon.

• 6

  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.

• 7

  Serve immediately with an extra squeeze of fresh lemon if desired.