This is a quick and easy dinner that is rich in quality protein, omega 3 fatty acids, vitamin K and folate as well as adding to your daily needs of 12 other bone building nutrients. If you are sensitive to dairy, you can use a honey mustard sauce instead.
- 1-1/2 pound Wild Salmon Fillet
- 2 small bunches Asparagus
- 4-6 tbsp Extra Virgin Olive Oil
- 6 cloves Garlic
- 1 Lemon
- 1/2 cup Greek Yogurt or Skyr
- 2 tbsp Fresh Dill, chopped
- seasoning Sea Salt
- seasoning Pepper
Preheat the Oven to 400 degrees F
Prepare the Asparagus
Wash asparagus and cut off woody ends. Place on a baking sheet. Peel and mince 4 cloves of garlic and sprinkle over the asparagus. Drizzle asparagus with 2 tbsp of olive oil and toss.
Prepare the Salmon
Wash and pat dry the Salmon and place in the middle of the baking sheet with the asparagus, moving the asparagus to the side
Rub salmon with 2 tbsp of olive oil and season with salt and pepper
Place salmon and asparagus in the oven on the center rack and cook for 10-12 minutes, until salmon is opaque and asparagus is tender. Don't overcook the salmon. When salmon fillets come out of the oven, they should still be just a little bit rare in the center. They'll continue to cook in the residual heat and be perfect when you go to eat them.
*If using honey mustard sauce, prepare as instructions below and coat the top side of the salmon fillets with mixture BEFORE cooking.
* If using the yogurt sauce, prepare as instructions below and drizzle sauce over the salmon and asparagus AFTER cooking.
Prepare the Lemon-Dill Sauce:
Mix juice of 1 lemon, 2 cloves of garlic, minced, yogurt, dill, 1/4 tsp of salt and 1/4 tsp of pepper. Drizzle sauce over the salmon and asparagus before serving.
Prepare the Honey Mustard Sauce:
Mix together the following:
1 tbsp organic, raw honey
1 1/2 tbsp of Dijon mustard
3 cloves garlic, minced
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp chopped fresh dill
Coat the top of the salmon prior to cooking.