Roasted Salmon

with asparagus & parsley salad

Look for “Paleo-friendly” Dijon mustard. It should be as simple as mustard seeds, salt, and vinegar.

Makes 4 servings Total time: 30 minutes

FOR THE SALAD, WHISK:

2 1 1

BLANCH:

1 1

FOR THE SALMON, PAT:

4 1 Tbsp. each white wine vinegar and olive oil Tbsp. each minced shallots and fresh tarragon tsp. each Dijon mustard, (such as Annie's Organic) and raw honey bunch asparagus (1 lb.), trimmed and cut into bite-sized pieces cup fresh parsley leaves skinned wild salmon fillets (4–6 oz. each)

Tbsp. olive oil

Salt and black pepper

Preheat oven to 400°. Line a baking sheet with foil.

For the salad, whisk together vinegar, oil, shallots, tarragon, Dijon, and honey for the vinaigrette; season with salt and pepper.

Blanch asparagus in a pot of boiling salted water until crisptender, 30–60 seconds; transfer to an ice water bath to stop the cooking, then drain and pat dry.

Toss asparagus and parsley with vinaigrette just before serving.

For the salmon, pat fillets dry; rub both sides with oil and season with salt and pepper.

Arrange fillets on prepared baking sheet. Roast fillets until the thickest part is still translucent and a thermometer inserted into center registers 125° for medium-rare, about 8 minutes.

Top fillets with salad.

Per serving: 332 cal; 19g total fat (3g sat); 75mg chol; 195mg sodium; 7g carb (2g fiber, 3g total sugars); 33g protein