Baked Salmon Recipe With Asparagus Yogurt Dill Sauce
BAKED SALMON RECIPE WITH ASPARAGUS & YOGURT DILL SAUCE
Baked Salmon with Asparagus and Yogurt Dill Sauce -a simple, EASY sheet-pan dinner that comes together in under 30 minutes.
Provided by Sylvia Fountaine
Categories salmon
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375F
- Trim the tough ends off the asparagus and toss in a bowl with a light drizzle of olive oil, garlic, salt and pepper to taste. Place in a single layer on a parchment-lined sheet pan.
- Nestle the salmon in the among asparagus and drizzle generously with olive oil, sprinkle with salt and pepper and sprinkle everything with 1/2 of the lemon zest (saving the remaining zest for the yogurt sauce).
- Place in the preheated 375F oven for 16-20 minutes, adjusting time, depending on the thickness of the salmon, and broiling for the last couple minutes if you like. (This piece was 1 ½ inch thick and took 16 minutes, plus 2 minutes to broil) for salmon cooked to medium. If cooking smaller salmon pieces, they may take less time, so check earlier and remove if needed, allowing asparagus to cook longer if necessary.
- While Salmon is baking, Make the Yogurt Dill Sauce: Place all ingredients in a small bowl and whisk with a fork. Add a squeeze of lemon juice and some cracked pepper if you like. Garlic flavor will mellow as it sits.
- Divide Salmon and asparagus among plates, top with a little yogurt dill sauce, and garnish with a sprig of dill if you like. Serve with a lemon wedge.
Nutrition Facts : Calories 252 calories, Sugar 4 g, Sodium 103.1 mg, Fat 13.2 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 2.9 g, Protein 27.4 g, Cholesterol 56.1 mg
SALMON WITH YOGURT DILL SAUCE
Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com
Provided by BakinBaby
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
- Cover a baking pan with parchment paper, place salmon onto pan.
- In a small bowl, mix olives, tomatoes, oregano and garlic.
- Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
- Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
- Bake 20-30 minutes or until salmon flakes.
- Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
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