NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on one side of the baking sheet.

• 3

  Drizzle the asparagus with the olive oil and season with half of the sea salt, black pepper, and garlic powder; toss to coat evenly.

• 4

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

• 5

  Spread the Dijon mustard evenly over the top of the salmon fillet.

• 6

  In a small bowl, mix the chopped parsley and dill, then press the herb mixture firmly onto the mustard-coated salmon.

• 7

  Season the salmon with the remaining salt, pepper, and garlic powder.

• 8

  Roast in the oven for 12 to 15 minutes, or until the salmon is flaky and the asparagus is tender and slightly charred.

• 9

  Remove from the oven and serve immediately with a fresh squeeze of lemon juice over the top.