Tuesday, February 24, 2015

Garlic & Mustard Crusted Samon!



Dinner is served! I made a simple topping out of Dijon mustard, horseradish mustard, crushed garlic, lemon, dill and a tiny bit of olive oil, whisked it together and spread it on top of this gorgeous wild pink sockeye salmon and roasted it along with these asparagus at 400 for about 15 mins. SO EASY and SO YUMMY! (Des wanted seconds lol)

No comments:

Post a Comment