Name: Baked Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1 cup asparagus spears; 0.5 tbsp extra virgin olive oil; 0.25 cup plain non-fat greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

482 calories

Protein: 44g; 37% of calories
Carbs: 11g; 9% of calories
Fat: 29g; 54% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and pat the salmon fillet dry with a paper towel.
Place the salmon and asparagus on the prepared baking sheet, then drizzle both with olive oil and season with half of the sea salt and black pepper.
Bake in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
While the salmon cooks, finely mince the garlic and chop the fresh dill.
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, chopped dill, and the remaining salt and pepper until smooth.
Remove the tray from the oven and let the salmon rest for 2 minutes.
Plate the salmon and asparagus, then spoon the chilled lemon-dill sauce generously over the warm fish before serving.

Nutrition

Ingredients

Instructions

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