NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

1 tbsp Hemp seeds

1 tbsp Fresh parsley

1 tsp Dijon mustard

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and arrange them in a single layer on one side of the prepared baking sheet.

• 3

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

• 4

  Place the salmon fillet on the other side of the sheet and brush the top surface with a thin layer of Dijon mustard.

• 5

  In a small bowl, combine the hemp seeds, finely chopped parsley, garlic powder, and the remaining salt and pepper.

• 6

  Press the herb and seed mixture firmly onto the mustard-coated salmon to create a thick, even crust.

• 7

  Roast for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 8

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