NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 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 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 0.25 tbsp of olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  In a small bowl, finely chop the fresh parsley and dill, then mix them with the garlic powder to create the aromatic herb crust.

• 5

  Pat the salmon fillet dry with a paper towel, rub the top with the remaining 0.25 tbsp of olive oil, and press the herb mixture firmly onto the flesh.

• 6

  Nestle the salmon fillet onto the baking sheet next to the asparagus.

• 7

  Roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Squeeze the fresh lemon juice over the salmon and roasted asparagus immediately before serving for a bright, zesty finish.