Herb-crusted salmon with asparagus

Serves 4

Ingredients

• 4 salmon fillets, 150 g each
• 450 g asparagus
• 600 g baby potatoes
• 1 lemon
• 1 tbsp canola oil
• 1 tbsp whole-grain mustard
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• Fine salt and black pepper, to taste

5 steps

Method

1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
3. Stir the seasonings into the oil, then coat everything evenly.
4. Roast for about 20 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.