Dijon mustard, honey, and nuts compliment the mild flavour and flaky, buttery texture of salmon perfectly. Add a side of roasted tomatoes and asparagus and this satisfies the nutritional requirements for a complete and healthy quick meal.

1 lb (450 g) salmon fillets
1 tbsp (15 mL) olive oil
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) honey
1/4 cup (38 g) chopped pistachios
1/4 cup (27 g) panko crumbs
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) olive oil
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper

 1 1/2 lb (675 g) asparagus, trimmed
1 cup (150 g) cherry tomatoes
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) pepper


  1.   Preheat oven to 400° F (220° C). Line a large baking sheet with foil and spray with vegetable oil.
  2.   In a small bowl, mix 1 tbsp (5 mL) olive oil, mustard, and honey. Spread overtop of salmon.
  3.   In another bowl mix pistachios, panko, parsley, 1 tbsp (15 mL) olive oil, and salt and pepper. Sprinkle overtop salmon and put salmon on baking sheet.
  4.   Place asparagus and tomatoes beside salmon and spray with vegetable oil and add salt and pepper. Bake for 15 minutes, until salmon is cooked, and asparagus is fork tender.

Serving            360 g
Calories              363
Protein              33 g
Carbohydrate   17 g
Fibre                 5.6 g
Fat                     19 g
Saturated Fat  2.7 g
Cholesterol    72 mg
Sodium        217 mg

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