Steamed Salmon and Asparagus with Mustard Dill Sauce

The tangy mustard dill sauce is a great complement to both the salmon and asparagus in this recipe that also provides you with excellent sources of omega-3 fatty acids, vitami K, niacin, selenium, protein and tryptophan. Prep Time: 20 minutesr Serves 4 Ingredients: • 1 1/2 lb salmon filet, skin and bones removed, cut into 4 pieces • 1 + 1 TBS fresh lemon juice • 2 bunches asparagus, bottom fourth removed • TBS extra virgin olive oil • Salt & white pepper to taste Mustard Dill Sauce: • 4 oz silken tofu • 1 TBS prepared mustard such as Dijon • 4 TBS fresh dill, chopped • 1 TBS honey • 2 TBS fresh lemon juice • 1/2 cup water • 1/4 tsp salt • 1/4 tsp white pepper • 2 TBS extra virgin olive oil Directions: 1. Bring lightly salted water to a boil in a steamer with a tight fitting lid. 2. While water is coming to a boil, put all sauce ingredients except olive oil in a blender and begin to blend on high speed for about a minute. While blender is running, drizzle olive oil in a little at a time. Set aside. 3. Cut ends off asparagus. When water is at a full boil, place asparagus in steamer basket, cover, and cook until asparagus is tender, about 3-5 minutes, depending on thickness. Remove from steamer, toss with 1 TBS lemon juice, 1 TBS olive oil, salt, and pepper. 4. Rub salmon with 1 TBS lemon juice and season with a little salt and pepper. 5. Place salmon in the same steamer basket and steam until pink inside, about 3-4 minutes. Place salmon on a plate and pour desired amount of sauce over it and the asparagus. Serving Suggestions: Serve with