Salmon fillets topped with a fragrant crust of fresh herbs, garlic, and Dijon mustard, baked until flaky and golden.
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.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.