NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

1 tsp Dijon mustard

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a small mixing bowl, combine the Dijon mustard, finely chopped parsley, chopped dill, and garlic powder into a thick paste.

• 5

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

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon fillet, pressing gently to ensure it adheres as a crust.

• 7

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

• 8

  Remove from the oven and serve immediately with a fresh squeeze of lemon over both the fish and the greens.