NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

1 tbsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and arrange the spears on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with olive oil and minced garlic, then sprinkle with half of the salt and pepper.

• 4

  Place the salmon fillet on the other side of the tray and pat the surface dry with a paper towel.

• 5

  In a small bowl, stir together the Dijon mustard, finely chopped parsley, and chopped dill.

• 6

  Spread the herb-mustard mixture evenly over the top of the salmon and season with the remaining salt and pepper.

• 7

  Roast for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Finish the dish with a generous squeeze of fresh lemon juice over both the salmon and the asparagus before serving.