| 9 | 30 | 517 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 2 |
| 1 bunch, trimmed | Asparagus |
| 1 medium | Zucchini |
| 1 tbsp | Extra virgin olive oil |
| 284 gm | Atlantic salmon,wild, boneless |
| 1 tbsp | Extra virgin olive oil |
| 2 tbsp | Butter, unsalted |
| 1 tbsp | Dijon mustard |
| 1 cup | Chicken broth (stock) |
| 2 tbsp | Parsley, fresh |
Preheat oven to 400F. Line a baking sheet with parchment.
Add the asparagus, zucchini, olive oil and salt to the baking sheet and toss to coat. Bake for 20-25 minutes, or until tender.
Allow the salmon to come to room temperature and pat the salmon dry. Season with salt and pepper.
In a large skillet, warm the olive oil over medium heat. Once hot, add the salmon with the skin-side down. Cover the skillet and cook for 4-6 minutes, or until almost cooked through.
Whisk in the butter, mustard, garlic and broth. Simmer until the sauce is reduced, about 3-5 minutes. Stir in the fresh parsley.
Serve the salmon wit
| Meat | 1.6 |
| Vegetables | 4.7 |
