NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tsp fresh dill

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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 tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the salmon fillet completely dry with a paper towel and place it on the other side of the baking sheet.

• 4

  In a small bowl, combine 1 teaspoon of olive oil with the finely chopped parsley, dill, garlic powder, and lemon zest to create a paste.

• 5

  Drizzle the remaining teaspoon of olive oil over the asparagus and toss to coat evenly.

• 6

  Spread the herb paste over the top of the salmon fillet, pressing down gently so the crust adheres to the fish.

• 7

  Sprinkle the sea salt and black pepper evenly over both the salmon and the asparagus.

• 8

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

• 9

  Remove from the oven and serve immediately with a fresh lemon wedge for squeezing over the top.