NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and spread the spears across one half of the prepared baking sheet.

• 3

  Drizzle the asparagus with olive oil and sprinkle 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 remaining half of the baking sheet.

• 5

  In a small bowl, stir together the Dijon mustard, chopped parsley, dill, garlic powder, and the rest of the salt and pepper.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet to create a thick coating.

• 7

  Roast in the oven for 12 to 15 minutes until the salmon is opaque and the asparagus is tender yet snap-crisp.

• 8

  Remove from the oven and serve immediately with a fresh squeeze of lemon over the salmon and greens.