Preheat the oven to 400 F.

Place the asparagus and cherry tomatoes in an oven proof pan or a cookie sheet. I used a cast iron pan. Sprinkle 1 teaspoon oil and ¼ teaspoon salt. Massage it with your hand and layer it in a single level. Roast it for 5 minutes.

In the meantime, sprinkle rest of the salt on the fish fillet and give it a massage. Rub ⅓ tablespoon mustard on top of each of the salmon fillet. Spread mustard only on one side. Add 1 tablespoon panko crust on top of the mustard and gently press it.

After 5 minutes of roasting the asparagus and cherry tomatoes, take the pan out and layer the salmon fillet on top. Place it back in the oven and roast for 10 minutes.

While the salmon gets ready, add the yogurt, fresh dill and mustard in a blender and blend it to a smooth sauce.

After 10 minutes of roasting, place the pan on the top rack and turn the broil on. Broil for 1 to 2 minutes for the panko crust to turn golden brown.

Serve the salmon and veggie while it’s still warm and spoon the yogurt mustard dill sauce on top.