NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with the extra virgin olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  Spread the Dijon mustard evenly over the top of the salmon fillet to create a sticky base for the herbs.

• 6

  Finely chop the fresh parsley and mix it with the dried dill in a small bowl.

• 7

  Press the herb mixture firmly onto the mustard-coated salmon until the top is completely and evenly covered.

• 8

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

• 9

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