NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

1 tsp Dijon mustard

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 slice Lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears on the baking sheet with olive oil, a pinch of sea salt, and black pepper.

• 3

  In a small ramekin, stir together the Dijon mustard, garlic powder, chopped parsley, and chopped dill until well combined.

• 4

  Place the salmon fillet on the baking sheet next to the asparagus and coat the top of the fish with the herb-mustard mixture.

• 5

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

• 6

  Remove from the oven and finish with a fresh squeeze of lemon juice over the entire plate before serving.