Lemon Mustard Salmon & Asparagus

• Salmon(600 g)
• Asparagus(400 g)
• Potato(500 g)
• Lemon(1)
• Dijon Mustard(2 tbsp)
• Honey(1 tbsp)
• Olive oil(3 tbsp)
• Garlic(2 cloves)
• Fresh dill(2 tbsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Paprika(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into small bite-size chunks. Trim the woody ends from the {Asparagus}. Finely grate or mince the {Garlic}, then zest and juice half the {Lemon}; cut the rest into wedges.

   ~10 min

2. 2

   Spread the {Potato} on a large tray. Toss with {Olive oil}, {Salt}, {Black pepper}, and {Paprika}. Roast for 10 minutes until the edges start turning golden.

   ~10 min

3. 3

   Meanwhile, stir together the {Dijon Mustard}, {Honey}, half the {Olive oil}, the {Garlic}, and the lemon zest and juice. Place the {Salmon} on the tray, add the {Asparagus} around it, and coat the salmon with the glaze. Toss the asparagus with the tray juices.

   ~3 min

4. 4

   Return the tray to the oven and bake for 10 minutes, until the {Salmon} is just cooked through and flakes easily and the {Asparagus} is tender-crisp.

   ~10 min

5. 5

   Scatter over the {Fresh dill} and serve with the remaining {Lemon} wedges for squeezing at the table.

   ~2 min