NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked quinoa

1.5 cup asparagus

1 tbsp dijon mustard

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Season the salmon with half of the sea salt and black pepper, then spread the dijon mustard evenly over the top.

• 4

  In a small bowl, combine the lemon zest, chopped parsley, and chopped dill, then press the herb mixture firmly into the mustard layer.

• 5

  Place the trimmed asparagus on the other side of the baking sheet, drizzle with olive oil, and season with the remaining salt and pepper.

• 6

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

• 7

  Serve the herb-crusted salmon and roasted asparagus over the warm cooked quinoa.