NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 cup Baby gold potatoes

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh dill

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 sheet pan with parchment paper for easy cleanup.

• 2

  Place the halved baby gold potatoes on one side of the pan, drizzle with half the olive oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the potatoes for 12 minutes to give them a head start on becoming perfectly tender.

• 4

  While the potatoes roast, pat the salmon fillet dry and spread the Dijon mustard evenly over the top surface.

• 5

  Finely chop the fresh parsley and dill, then press the herb mixture firmly into the mustard coating on the salmon.

• 6

  Remove the pan from the oven and add the asparagus and the herb-crusted salmon, drizzling the remaining oil over the asparagus.

• 7

  Return the pan to the oven and roast for another 12 to 15 minutes until the salmon is flaky and the vegetables are crisp-tender.

• 8

  Finish by squeezing fresh lemon juice over the entire tray to brighten the flavors before serving.