NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 bunch Asparagus

0.5 tbsp Olive oil

1 tbsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and spread the spears out on one side of the prepared baking sheet.

• 3

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

• 4

  In a small bowl, combine the Dijon mustard, finely chopped parsley, finely chopped dill, and garlic powder to create a thick paste.

• 5

  Place the salmon fillet on the other side of the baking sheet, brush with the remaining olive oil, and spread the herb-mustard mixture evenly over the top of the fish.

• 6

  Roast in 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 browned.

• 7

  Remove from the oven and serve immediately with a fresh squeeze of lemon over the salmon and greens.