NUTRITION

SERVINGS

INGREDIENTS

8 oz Pink salmon fillet

1 cup Asparagus spears

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, combine the minced garlic, finely chopped parsley, chopped dill, sea salt, and black pepper.

• 4

  Place the salmon fillet on the other side of the baking sheet and brush the top surface evenly with Dijon mustard.

• 5

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

• 6

  Lightly season the asparagus with a pinch of salt and a small squeeze of the lemon juice.

• 7

  Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is tender and vibrant green.

• 8

  Drizzle the remaining lemon juice over the salmon and asparagus just before serving.