Name: Bang bang salmon with asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz Atlantic salmon fillet, about 1-inch thick, patted dry; 5 oz asparagus, trimmed; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp plain nonfat Greek yogurt; 2 tsp sweet chili sauce; 3/4 tsp sriracha; 3/4 tsp lime juice; 3/4 tsp water; 1 green onion, thinly sliced

Nutrition

Per serving

349 calories

Protein: 29g; 32% of calories
Carbs: 15g; 17% of calories
Fat: 20g; 51% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Place the asparagus and salmon on the pan. Drizzle the oil over the asparagus and salmon, then toss the asparagus to coat. Rub the remaining oil over the salmon. Season everything with the salt and black pepper.
Arrange the asparagus in a single layer. Roast until the salmon is opaque and the asparagus is tender-crisp, about 10 to 12 minutes. Thick asparagus may need an extra 3 minutes. Done when flakes easily, 145°F.
While the salmon roasts, whisk the Greek yogurt, sweet chili sauce, sriracha, lime juice, and water together in a small bowl until smooth. If the sauce is too thick to drizzle, whisk in another teaspoon of water.
Transfer the salmon and asparagus to a plate. Spoon the bang bang sauce over the salmon and garnish with the green onions.

Nutrition

Ingredients

Instructions

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