NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Fresh dill

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and spread them out 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

  In a small bowl, combine the Dijon mustard, chopped parsley, dill, garlic powder, and the remaining salt and pepper to create a thick herb paste.

• 6

  Spread the herb mixture evenly over the top of the salmon fillet, pressing gently so it adheres to the surface.

• 7

  Place the baking sheet in the oven and roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven and serve immediately with a fresh lemon wedge to squeeze over the fish for a bright finish.