Mustard Crusted Salmon with Dill Radishes and Asparagus - alive magazine

Name: Mustard Crusted Salmon with Dill Radishes and Asparagus - alive magazine
Ingredients: 1 bunch (about 2 cups/500 mL) radishes, greens removed and saved for another use, halved; 1 bunch (about 1 lb/450 g) asparagus, hard ends removed, cut into 2 in (5 cm) pieces; 1/2 whole lemon, cut into thin slices, seeds removed; 2 Tbsp (30 mL) chopped fresh dill; 2 Tbsp (30 mL) extra-virgin olive oil; 1/4 tsp (1 mL) salt; 4 - 6 oz (170 g) skinless, boneless salmon fillets; 2 Tbsp (30 mL) grainy mustard or Dijon mustard; 1 Tbsp (15 mL) honey; 1 garlic clove, minced

www.alive.com

Spring has truly sprung on this vibrant sheet pan supper. Roasting radishes is a new way to enjoy the springtime treat, mellowing their sharpness.

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Ingredients

1 bunch (about 2 cups/500 mL) radishes, greens removed and saved for another use, halved
1 bunch (about 1 lb/450 g) asparagus, hard ends removed, cut into 2 in (5 cm) pieces
1/2 whole lemon, cut into thin slices, seeds removed
2 Tbsp (30 mL) chopped fresh dill
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
4 - 6 oz (170 g) skinless, boneless salmon fillets
2 Tbsp (30 mL) grainy mustard or Dijon mustard
1 Tbsp (15 mL) honey
1 garlic clove, minced