Baked Salmon with Dill Sauce
Ingredients
The salmon and asparagus
-
1
large bunch
asparagus
-
2–3
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1–2
cloves
garlic, finely minced
-
1
lemon
zest from one lemon
-
1–1 ¼
lb
salmon filet
The dill sauce
-
½
cup
plain whole-fat yogurt
-
1
tablespoon
olive oil
-
1
clove
garlic, finely minced
-
1
tablespoon
lemon zest
-
¼
teaspoon
salt
-
¼
cup
chopped dill
-
¼
cup
chopped parsley (optional)
-
to taste
lemon juice
-
to taste
cracked pepper
Instructions
- Preheat the oven to 375°F and season the asparagus with olive oil, salt, pepper, garlic, and lemon zest.
- Place the asparagus on a parchment-lined sheet pan.
- Nestle the salmon among the asparagus, drizzle with olive oil, and season with salt, pepper, and lemon zest.
- Bake in the preheated oven for 16-20 minutes, adjusting time based on the thickness of the salmon.
- While the salmon is baking, whisk together the yogurt, garlic, olive oil, salt, pepper, lemon zest, dill, and parsley to make the dill sauce.
- Serve the salmon and asparagus with a dollop of dill sauce and garnish with fresh herbs and lemon juice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
252
Total fat
13.2g
Total carbohydrates
7.1g
Total protein
27.4g
Sodium
103.1mg
Cholesterol
56.1mg
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