SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Mustard is a member of the cruciferous vegetable family and has a host of anti-inflammatory, antioxidant, and heart-healthy benefits. This dish packs in the flavor and is super moist and juicy, surrounded by the flavors of fresh, sweet dill and peppery, well-textured stone-ground mustard, lemon, and roasted asparagus. Instead of stone-ground mustard, you can use 2 tablespoons of Dijon with 1 teaspoon of honey for your own honey mustard sauce.
10 asparagus spears, trimmed 1 inch from bottom
¼ teaspoon freshly ground black pepper
1 lemon, divided
2 (4-ounce) salmon fillets, skin removed
2 tablespoons stone-ground mustard
¼ cup chopped fresh dill
1
.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2
.
Put the asparagus on the prepared baking sheet and season with pepper. Divide the asparagus into sections, five for each fish.
3
.
Cut the lemon in half. Reserve one half for squeezing after the fish is cooked and slice the other half into ¼-inch-thick slices.
4
.
Place the lemon slices in the middle of the asparagus and then place the fish on top of the lemons.
5
.
In a small mixing bowl, combine the mustard and dill. Divide
and evenly spread half the mixture on top of each fish.
6
.
Cook for about 15 minutes until the fish becomes opaque and flakes easily.
7
.
Squeeze the lemon juice from the reserved lemon half on both fillets and enjoy.
Per serving:
Calories: 171, Total fat: 5g, Saturated fat: 2g, Cholesterol: 55mg, Sodium: 76mg, Potassium: 664mg, Magnesium: 15mg, Carbohydrates: 6g, Sugars: 4g, Fiber: 3g, Protein: 24g, Added sugar: 0g, Vitamin K: 38mcg