NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

1 tsp Dijon mustard

0.5 tsp Dried parsley

0.5 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash the asparagus and snap off the tough, woody ends, then place the spears on one side of the prepared baking sheet.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the Dijon mustard, dried parsley, dried dill, garlic powder, and the remaining salt and pepper.

• 6

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

• 7

  Bake for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven and squeeze the fresh lemon juice over both the salmon and the asparagus before serving warm.