NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Finely mince the fresh parsley, fresh dill, and garlic clove.

• 3

  In a small bowl, whisk together the Dijon mustard, lemon juice, minced garlic, and chopped herbs to create a thick paste.

• 4

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

• 5

  Drizzle the asparagus with olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 6

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

• 7

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

• 8

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

• 9

  Serve immediately, garnishing with an extra squeeze of lemon if desired.