Salmon fillets topped with a fragrant crust of fresh herbs, garlic, and Dijon mustard, baked until flaky and golden.
Ingredients flow into bioactive compounds, which flow into evidence-backed outcomes. Hover any node to isolate its lineage, or click to pin it.
Preheat oven to 200C (400F). Line a baking sheet with parchment.
Mix chopped parsley, dill, minced garlic, olive oil, and Dijon mustard in a bowl.
Place salmon fillets skin-side down on the baking sheet.
Spread the herb-mustard mixture evenly over the top of each fillet.
Bake 15-18 minutes until salmon is cooked through and topping is golden.
Meanwhile, steam asparagus until tender-crisp, about 4 minutes.
Serve salmon alongside steamed asparagus with lemon wedges.
If the meal's omega-3 sources are plant-based (ALA from walnuts, flax), supplementing EPA/DHA captures the marine forms your body uses directly — ALA conversion is poor (~5%).
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.