PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLE

Total Time30 mins
 ½ lemon, juiced
 2 tbsp Dijion Mustard
 1 tbsp Fresh dill, minced
 1 1.5 to 2 pound salmon filet or 4 portions, skin on
 1 bunch asparagus
 1 clove garlic, minced
 2 tbsp Extra virgin olive oil, divided
 salt and pepper, to taste
1

Preheat the oven to 425 degrees. Line an 18 X 13 inch sheet pan with parchment paper.

2

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.

3

Place salmon on one side of the sheet pan skin side down and rub with mustard dill mixture.

4

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.

5

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

 ½ lemon, juiced
 2 tbsp Dijion Mustard
 1 tbsp Fresh dill, minced
 1 1.5 to 2 pound salmon filet or 4 portions, skin on
 1 bunch asparagus
 1 clove garlic, minced
 2 tbsp Extra virgin olive oil, divided
 salt and pepper, to taste

Directions

1

Preheat the oven to 425 degrees. Line an 18 X 13 inch sheet pan with parchment paper.

2

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.

3

Place salmon on one side of the sheet pan skin side down and rub with mustard dill mixture.

4

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.

5

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.

Notes

Sheet-Pan Mustard Dill Salmon With Asparagus

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