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 Fresh dill

0.5 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash the asparagus and trim away the tough, woody ends, then place them on one side of the baking sheet.

• 3

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

• 4

  In a small mixing bowl, combine the Dijon mustard, lemon juice, lemon zest, finely chopped parsley, and dill to create the herb paste.

• 5

  Place the salmon fillet on the other side of the baking sheet and season with the remaining salt and pepper.

• 6

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

• 7

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

• 8

  Serve immediately with an extra squeeze of fresh lemon if desired.