NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tbsp Dijon mustard

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Fresh dill

1.5 cups Asparagus spears

1 tsp Lemon juice

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the Dijon mustard, olive oil, lemon juice, garlic powder, sea salt, and black pepper until smooth.

• 4

  Finely chop the fresh parsley and dill, then stir them into the mustard mixture to create a thick herb paste.

• 5

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

• 6

  Arrange the asparagus spears on the empty side of the baking sheet in a single layer, ensuring they are not overcrowded.

• 7

  Bake for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and the asparagus is tender-crisp.

• 8

  Remove from the oven and serve immediately, optionally finishing with an extra squeeze of fresh lemon juice.