NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin 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 for easy cleanup.

• 2

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

• 3

  Place the salmon fillet on the other side of the sheet, ensuring there is space between the fish and the vegetables.

• 4

  Drizzle the extra virgin olive oil over both the salmon and the asparagus, then toss the asparagus gently to ensure even coating.

• 5

  In a small bowl, whisk together the dried parsley, dried dill, garlic powder, sea salt, and black pepper.

• 6

  Evenly sprinkle the herb mixture over the top of the salmon fillet, pressing it down slightly with your fingers to form a crust.

• 7

  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 and slightly charred.

• 8

  Remove from the oven and squeeze the fresh lemon juice over the entire dish immediately before serving.