Dijon salmon and roasted asparagus

1. Preheat the oven to 400˚.

2. Zest only HALF of the lemon into a small bowl. Cut in half and juice only HALF into a second small bowl and remove the seeds with a fork; set aside (you will have extra). Cut 1” off the end of the asparagus spears and discard the ends; set aside.

3. In a third small bowl, combine the Dijon, tamari, and lemon juice and stir until well incorporated.

4. Pat dry the salmon fillets with paper towels and cut in half. Place the salmon in the plastic bag and pour in the marinade. Massage the fish gently so that the fillets are evenly coated. Place in the refrigerator for 10 minutes.

5. Place the asparagus in a single layer on half of a sheet pan, leaving room for the salmon. Drizzle the asparagus with 1 teaspoon of olive oil and season with ¼ teaspoon each of salt and pepper; hold for next step. Remove the salmon from the marinade and place on the sheet pan next to the asparagus. You’ll have some marinade remaining in the bag; spoon it over the salmon fillets.

6. Roast in the oven for 10 to 15 minutes. (FDA recommends cooking fish until a minimal 145°F)

7. Divide the asparagus into two portions and place in the center of two plates. Stack the salmon fillets at an angle on top of the asparagus. Garnish the fish with the lemon zest.