NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

1 tsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 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 0.5 tsp of the olive oil and season with half of the sea salt and black pepper.

• 4

  In a small mixing bowl, whisk together the remaining 0.5 tsp olive oil, Dijon mustard, minced garlic, lemon juice, chopped parsley, and chopped dill.

• 5

  Place the salmon fillet on the other side of the baking sheet and season the top with the remaining salt and pepper.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet, pressing it down slightly to form a crust.

• 7

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