Name: Salmon with lemon-dill sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 5 oz red potatoes, cut into 1/2-inch wedges; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp nonfat Greek yogurt; 3/4 tsp lemon juice; 1/2 cup fresh dill, finely chopped; 1/4 tsp garlic powder

Nutrition

Per serving

538 calories

Protein: 42g; 31% of calories
Carbs: 32g; 24% of calories
Fat: 28g; 45% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with the remaining olive oil, salt, and pepper. Roast until the potatoes are tender and the asparagus is bright green, about 10 minutes. Done when tender.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and garlic powder until smooth.
Season the salmon with a pinch of salt. Heat a 12-inch nonstick skillet over medium-high heat. Place the salmon in the dry pan, skin-side down. Cook for 5 minutes, flip, and cook for 3 minutes more until the fish flakes easily with a fork. Done when flakes easily and opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

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