NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

10 medium spears asparagus spears

1 tsp lemon juice

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the salmon fillet dry with a paper towel and season the top with garlic powder and half of the sea salt and black pepper.

• 3

  In a small bowl, combine the finely chopped parsley, dill, and lemon zest to create the herb crust.

• 4

  Brush the salmon with half of the olive oil, then press the herb mixture firmly onto the top of the fillet.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and the rest of the salt and pepper.

• 6

  Arrange the salmon and asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until the salmon is opaque and flakes easily.

• 7

  Drizzle the fresh lemon juice over the salmon and asparagus just before serving for a bright, clean finish.