1

Preheat the oven to 400° and pat your salmon dry with a kitchen towel. Arrange the salmon and asparagus on a baking sheet and season with salt, pepper and 2 Tbsp of olive oil. Bake in the oven for approximately 12-15 minutes or until the salmon is opaque and flakes easily with a fork.

2

While the salmon is cooking, prepare the green sauce. Add the remaining olive oil to a small bowl with the mustard, capers, herbs and the zest and juice of the lemon. Taste and season with additional salt if needed.

3

Once the salmon is cooked through and the asparagus is tender, divide between four plates and serve topped with optional boiled potatoes. Garnish everything with the vibrant green sauce. Store any leftovers in the fridge for up to two days.

4

Notes: When shopping choose salmon that looks moist, bright, and shiny. Salmon should be firm and even in colour. I also like to choose filets that are the same size so they will cook for the same amount of time. Don’t be afraid to smell the fish before you buy it. Salmon should not have a strong fishy odor, if it does, don’t buy it!