| 6 | 20 | 335 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 4 fillet (170g) | Atlantic salmon, wild |
| 1 bunch | Asparagus |
| 2 tbsp | Extra virgin olive oil |
| 1 pinch | Salt and pepper |
| 4 tbsp | Whole grain mustard (to taste) |
| 1 medium | Lemon (sliced) |
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Put the salmon on one end of baking sheet and asparagus on the other end. Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste. Spread mustard on top of salmon.
Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes.
Serve with lemon.
| Fruit | 0.3 |
| Meat | 1.9 |
| Meat Alternative | 0.4 |
| Vegetables | 1.6 |
