NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp dijon mustard

1 tbsp fresh parsley

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Drizzle the asparagus with half of the olive oil and toss with a pinch of sea salt and black pepper.

• 4

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

• 5

  In a small mixing bowl, combine the remaining olive oil, Dijon mustard, finely chopped parsley, oregano, lemon zest, salt, and pepper.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet, pressing it down slightly to adhere.

• 7

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

• 8

  Remove from the oven and squeeze the fresh lemon juice over the salmon and asparagus before serving.