Mustard Crusted Salmon with Dill Radishes and Asparagus

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Dinner

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alive MagazineSpring has truly sprung on this vibrant sheet pan supper. Roasting radishes is a new way to enjoy the springtime treat, mellowing their sharpness. In-season asparagus and juicy, mustard-crusted salmon (packed with protein and omega-3s) make this meal feel worthy of a special occasion—even though it’s a cinch to prepare. Whenever possible, choose organic ingredients. 

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Ingredients

  • 1 bunch (about 2 cups/500 mL) radishes, greens removed and saved for another use, halved
  • 1 bunch (about 1 lb/450 g) asparagus, hard ends removed, cut into 2 in (5 cm) pieces
  • 1/2 whole lemon, cut into thin slices, seeds removed
  • 2 Tbsp (30 mL) chopped fresh dill
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1/4 tsp (1 mL) salt
  • 4 – 6 oz (170 g) skinless, boneless salmon fillets
  • 2 Tbsp (30 mL) grainy mustard or Dijon mustard
  • 1 Tbsp (15 mL) honey
  • 1 garlic clove, minced

Directions

  1. Preheat oven to 400 F (200 C).
  2. On large baking sheet, toss together radishes, asparagus, lemon slices, dill, oil, and salt. Place salmon on top of vegetables.
  3. In small bowl, combine mustard, honey, and garlic; spread evenly over tops of salmon. Bake for 15 to 20 minutes, until salmon is cooked through and vegetables are tender. Serve.

Serves 4.

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