Mustard Crusted Salmon with Roasted Asparagus

Mustard Crusted Salmon with Roasted Asparagus is a main course that serves 2. For $5.23 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 37g of protein, 19g of fat, and a total of 337 calories. 3088 people have tried and liked this recipe. Easter will be even more special with this recipe. It is brought to you by Cook Eat Paleo. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Head to the store and pick up asparagus, garlic-infused oil, lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 100%, this dish is great. If you like this recipe, you might also like recipes such as Baked Mustard-Crusted Salmon with Asparagus and Tarragon, Baked Mustard-Crusted Salmon with Asparagus and Tarragon, and Baked Mustard-Crusted Salmon With Asparagus and Tarragon.

Servings: 2

 

Ingredients:

8 ounces asparagus

1 tablespoon garlic infused olive oil

lemon slices

2 6-ounce salmon fillets

salt & freshly ground pepper to taste

2 tablespoons whole grain mustard, to taste

Equipment:

baking paper

baking sheet

oven

Cooking instruction summary:

Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Put the salmon on one end of baking sheet and asparagus on the other end. Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste. Spread mustard on top of salmon. Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes. Serve with lemon.

 

Step by step:


1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

2. Put the salmon on one end of baking sheet and asparagus on the other end.

3. Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste.

4. Spread mustard on top of salmon.

5. Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes.

6. Serve with lemon.


Nutrition Information:

Quickview
337k Calories
36g Protein
18g Total Fat
5g Carbs
99% Health Score
Limit These
Calories
337k
17%

Fat
18g
29%

  Saturated Fat
2g
17%

Carbohydrates
5g
2%

  Sugar
2g
3%

Cholesterol
93mg
31%

Sodium
441mg
19%

Get Enough Of These
Protein
36g
74%

Selenium
69µg
99%

Vitamin B12
5µg
90%

Vitamin B6
1mg
75%

Vitamin B3
14mg
73%

Vitamin K
51µg
49%

Vitamin B2
0.81mg
48%

Phosphorus
415mg
42%

Vitamin B1
0.6mg
40%

Copper
0.65mg
33%

Vitamin B5
3mg
32%

Potassium
1088mg
31%

Folate
102µg
26%

Iron
4mg
23%

Vitamin A
936IU
19%

Magnesium
72mg
18%

Vitamin E
2mg
16%

Manganese
0.27mg
14%

Zinc
1mg
12%

Fiber
2g
12%

Vitamin C
8mg
10%

Calcium
57mg
6%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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