| Prep | Cook | Ready in | Servings | |
| 10 min | 10 min | 20 min | 2 |
| 2 fillet (170g) | Atlantic salmon, wild |
| 10 medium spear(s) | Asparagus |
| 1 tbsp | Extra virgin olive oil |
| 1/2 medium | Lemon (sliced) |
| 2 tbsp | Whole grain mustard (to taste) |
| 1 pinch | Salt and pepper |
1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
2. 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.
3. Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes.
4. Serve with a squeeze of lemon on top! and Enjoy!
| Fruit | 0.3 |
| Meat | 1.9 |
| Meat Alternative | 0.4 |
| Vegetables | 1.1 |
Nutritional Highlights
Salmon
is an excellent source of protein, selenium and B12 and has a high content of Omega 3 fatty acids
Asparagus
is a great source of fiber, vitamins A, C and E and contains folate which ma help prevent cognitive impairment ie. when you have trouble remembering, concentrating or learning new things
