NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon fillet on the other side of the baking sheet, skin-side down.

• 4

  In a small ramekin, whisk together the olive oil, minced garlic, dried dill, sea salt, and black pepper until well combined.

• 5

  Drizzle the herb oil mixture over both the salmon and the asparagus, using a brush or your hands to ensure the asparagus is evenly coated.

• 6

  Thinly slice half of the lemon into rounds and layer them directly on top of the salmon fillet.

• 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 squeeze the remaining lemon juice over everything before serving immediately.