SALMON WITH VEGIES

Preheat the oven to 400°F (204°C).

Line a baking sheet with parchment paper.

Season the salmon with salt and freshly cracked black pepper, massaging it in gently.

Spread a thick layer of dijon mustard on top of the salmon, covering the sides as well.

Place the salmon in the preheated oven.

Bake the salmon for approximately 10 to 12 minutes.

While the salmon is baking, prepare the vegetables by removing the tough stems from the asparagus.

Break the asparagus to remove the hard part, which is about one-third of the stem.

Cut the colorful cherry tomatoes in half and place them in a bowl.

Chop two cloves of garlic finely and add it to the bowl with the tomatoes and asparagus.

Add a spoon of extra virgin olive oil to the vegetables and mix well.

After 10 to 12 minutes, check the salmon and then add the asparagus and tomatoes to the baking sheet.

Return the baking sheet to the oven and bake for an additional 8 to 10 minutes.

Remove from the oven and serve.

Equipment Needed

Dietary

Allergens