Ingredients (serves 8)
1 kg salmon fillet, pin boned
1 tablespoon of Dijon mustard
1 tablespoon of wholegrain mustard
2 teaspoons honey
2 tablespoons lemon juice
2 teaspoons olive oil
2 tablespoons dill, chopped
For the salad:
3 bunches of asparagus, halved
200g of sugar snaps
1 cup of fresh or frozen peas
75g of feta cheese
1 teaspoon of lemon zest
1 tablespoon lemon juice
2 teaspoons olive oil
2 tablespoons fresh mint

Method

1. Preheat oven to 200°C.
2. Combine mustard, syrup/honey, lemon juice and olive oil in a bowl. Place salmon fillet on a lined baking tray and brush with glaze. Bake for 8-10 minutes or until cooked to your liking. Garnish with extra lemon wedges and dill.
3. Steam asparagus and sugar snaps over boiling water for 2-3 minutes. Add fresh/frozen peas to the steaming water in the last minute of steaming.
4. Combine lemon juice, lemon zest and half of the chopped mint and olive oil and stir through cooled and drained vegetables.
5. Arrange vegetables on serving plate and crumble over the feta.
6. Top with the remainder of the fresh mint and season with salt/pepper to taste. Place Salmon over salad and serve.

Nutrition Guide PER SERVE
Energy (cal) 400cal
Protein 26.2g
Fat 28g
Saturated Fat 5.5g
Carbohydrate 10g
Sugar 2.8g
Sodium 212mg
Fibre 2.8g