NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 medium Yukon Gold potato

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 3

  Toss the potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper on the baking sheet.

• 4

  Roast the potatoes in the preheated oven for 15 minutes.

• 5

  While the potatoes roast, finely mince the fresh parsley and dill, then combine them in a small bowl with the Dijon mustard and lemon juice.

• 6

  Pat the salmon fillet dry with a paper towel and spread the herb-mustard mixture evenly over the top of the fish.

• 7

  Remove the baking sheet from the oven, push the potatoes to one side, and place the salmon and asparagus spears on the other side.

• 8

  Drizzle the remaining olive oil, salt, and pepper over the asparagus spears.

• 9

  Return the tray to the oven and roast for an additional 10 to 12 minutes, or until the salmon flakes easily with a fork and the potatoes are golden brown.

• 10

  Serve immediately while hot, garnished with any remaining fresh herbs.