Dijon Tarragon Asparagus Lemon Roasted Pollock

Ingredients

• 1½ lbPollock
• 2 tbspOlive Oil
• 3 tbspDijon Mustard
• 1 tsp, leavesTarragon
• 12 ozAsparagus
• 3 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Asparagus, and cut the vegetables into evenly sized pieces. Stir together the Dijon Mustard, Tarragon, Lemon Juice with half of the Olive Oil and half of the Table Salt.
2. Toss the Asparagus with the remaining Olive Oil and Table Salt on a sheet pan. Roast for 10 minutes to give the vegetables a head start.
3. Keep the raw Pollock and its raw juices away from ready-to-eat foods, utensils, and surfaces. Add it to the pan, coat it with the Dijon Mustard, Tarragon, Lemon Juice mixture, and roast for 12 to 18 minutes.
4. Cook the Pollock until it reaches at least 145°F (62.8°C), is opaque, and separates easily with a fork. Serve it with the roasted vegetables and pan juices.