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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.  
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.