Name: Lemon-Herb Baked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 34 oz raw salmon; 4 cup raw asparagus; 1 tbsp olive oil; 0.5 tsp sea salt; 0.5 tsp black pepper; 2 whole lemon; 4 clove garlic; 1 cup nonfat Greek yogurt; 0.25 cup fresh dill; 0.25 cup fresh parsley

Nutrition

Per serving

2,448 calories

Protein: 236g; 39% of calories
Carbs: 53g; 9% of calories
Fat: 144g; 53% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Trim the woody ends off the raw asparagus and place them on one side of the sheet pan; place the raw salmon fillets on the other side.
Drizzle the olive oil over both the salmon and the asparagus, then season evenly with sea salt and black pepper.
Mince the garlic and zest one of the lemons; rub the garlic and lemon zest onto the top of each salmon fillet.
Slice the remaining lemon into thin rounds and lay them across the top of the salmon fillets.
Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
While the salmon bakes, finely chop the fresh dill and fresh parsley.
In a small mixing bowl, combine the nonfat Greek yogurt with the chopped herbs and a squeeze of juice from the zested lemon.
Serve the baked salmon and asparagus with a generous dollop of the herb yogurt sauce.

Nutrition

Ingredients

Instructions

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