This simple and delicious one-pan recipe is ready in under 30 minutes - perfect for busy weeknights!
Ingredients
908 gm
Atlantic salmon, farmed
1 pinch
Sea Salt
(or to taste)
4 tbsp
Extra virgin olive oil
1 tsp
Yellow mustard
1 1/2 tbsp
Dill, fresh
(chopped)
1 pinch
Sea Salt
4 medium
Carrots
(peeled and sliced lengthwise)
454 gm
Asparagus
(washed and ends trimmed)
1 pinch
Sea Salt
Instructions
Preheat oven to 350oF (180oC). Season fillets with 1 pinch of sea salt and set aside.
On a parchment-lined sheet pan, lay fish skin side down. In a small bowl, combine olive oil, mustard, dill, and salt. Next, spread the mixture all over the top of the salmon.
In another bowl, combine asparagus and carrots. Drizzle the remainder of the oil mixture over the vegetables and season with 1 pinch of salt. Mix until coated.
Place veggies on the parchment-lined pan around the salmon.
Bake in the oven for 20 – 25 minutes or until the fish is cooked thoroughly and vegetables are tender.
Notes:
This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert, for you to enjoy.
To get more FoodTastic Recipes & learn more about Paula click here
