NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Fingerling potatoes

1 cup Asparagus

0.5 cup Plain Greek yogurt

1 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the halved fingerling potatoes with olive oil, sea salt, and black pepper directly on the baking sheet and roast for 15 minutes.

• 3

  Slide the potatoes to one side of the pan and place the salmon fillet and trimmed asparagus spears on the remaining space.

• 4

  Season the salmon and asparagus with garlic powder and an extra pinch of salt and pepper to enhance the savory profile.

• 5

  Return the sheet pan to the oven and roast for another 12-15 minutes until the salmon is opaque and the potatoes are golden brown.

• 6

  While the meal finishes roasting, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl until smooth.

• 7

  Plate the roasted salmon, potatoes, and asparagus, then finish the dish with a generous drizzle of the creamy dill sauce.