Roasted Salmon & Asparagus with Lemon-Dill Sauce
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 AsparagusWash 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 SalmonWash and pat dry the Salmon and place in the middle of the baking sheet with the asparagus, moving the asparagus to the sideRub 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 honey1 1/2 tbsp of Dijon mustard3 cloves garlic, minced1 tbsp lemon juice2 tbsp extra virgin olive oil1 tbsp chopped fresh dillCoat the top of the salmon prior to cooking.