PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLE
Preheat the oven to 425 degrees. Line an 18 X 13 inch sheet pan with parchment paper.
In a small bowl, mix together the lemon juice, dijon mustard, minced garlic, dill and 1 tablespoon of extra virgin olive oil. Season mixture with salt and pepper.
Place salmon on one side of the sheet pan skin side down and rub with mustard dill mixture.
Trim the ends off the asparagus, place in a bowl and coat with remaining tablespoon of olive oil. Season with salt and pepper. Spread asparagus on the other half of the sheet pan.
Bake for 12-20 minutes or until salmon is cooked through. You will know your salmon is done when it flakes easily with a fork.
Serve with sprigs of fresh dill and lemon slices.
Ingredients
Directions
Preheat the oven to 425 degrees. Line an 18 X 13 inch sheet pan with parchment paper.
In a small bowl, mix together the lemon juice, dijon mustard, minced garlic, dill and 1 tablespoon of extra virgin olive oil. Season mixture with salt and pepper.
Place salmon on one side of the sheet pan skin side down and rub with mustard dill mixture.
Trim the ends off the asparagus, place in a bowl and coat with remaining tablespoon of olive oil. Season with salt and pepper. Spread asparagus on the other half of the sheet pan.
Bake for 12-20 minutes or until salmon is cooked through. You will know your salmon is done when it flakes easily with a fork.
Serve with sprigs of fresh dill and lemon slices.