Spring has truly sprung on this vibrant sheet pan supper. Roasting radishes is a new way to enjoy the springtime treat, mellowing their sharpness. In-season asparagus and juicy, mustard-crusted salmon (packed with protein and omega-3s) make this meal feel worthy of a special occasion—even though it’s a cinch to prepare. Whenever possible, choose organic 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
Preheat oven to 400 F (200 C).
On large baking sheet, toss together radishes, asparagus, lemon slices, dill, oil, and salt. Place salmon on top of vegetables.
In small bowl, combine mustard, honey, and garlic; spread evenly over tops of salmon. Bake for 15 to 20 minutes, until salmon is cooked through and vegetables are tender. Serve.