NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle 0.25 tbsp of olive oil over the asparagus and toss to coat, spreading them out in a single layer.

• 4

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

• 5

  In a small bowl, combine the finely chopped parsley, dill, lemon zest, and the remaining 0.25 tbsp of olive oil to create a herb paste.

• 6

  Spread the Dijon mustard evenly over the top of the salmon fillet to act as a binder.

• 7

  Press the herb mixture firmly onto the mustard-coated salmon and season both the fish and asparagus with sea salt and black pepper.

• 8

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