alive Magazine. Spring 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.
Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook and tag your post #ThinkCanadaOrganic
I choose Canadian Organic because
- 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
- Preheat oven to 400 F (200 C).
- On large baking sheet, toss together radishes, asparagus, lemon slices, dill, oil, and salt. Place salmon on top of vegetables.
- 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.
Remember to choose ingredients that carry the Canada Organic certification logo!