Baked Salmon with Lemon Dill Sauce and Asparagus
A hearty, healthy dish featuring baked salmon and asparagus, complemented by a tangy lemon dill sauce. This recipe is perfect for a quick weeknight dinner, yet impressive enough for guests. The salmon provides a great source of Omega-3 fatty acids, while the asparagus and Greek yogurt add valuable nutrients.
Servings: 0
Ingredients
- 2 ib salomon fillet
- salt to taste
- pepper to taste
- 1 tbsp olive oil
- 1 lemon, sliced
- 1 bunch of aspargus, ends trimmed
- 1/2 cup greek yogurt
- zest and juice of 1 lemon
- 2 tbsp fresh dill, chopped
- 1 garlic clove
Instructions
- Preheat your oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare and season the salmon and asparagus: Lay the salmon and asparagus on a large piece of foil on a baking sheet. Season them with salt and pepper, and drizzle the olive oil over them. Arrange the lemon slices on top of the salmon.
- Bake the salmon and asparagus: Fold the foil loosely around the salmon and asparagus, then seal it to create a packet. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
- Prepare the lemon dill sauce: While the salmon and asparagus are baking, make the sauce. In a bowl, combine the Greek yogurt, lemon zest and juice, chopped dill, minced garlic, and salt and pepper. Stir until well mixed.
- Serve: Once the salmon and asparagus are done, carefully open the foil packet (be careful of the steam). Serve the salmon and asparagus hot, drizzled with the lemon dill sauce.
Notes
- Salmon cooking times may vary depending on thickness. Check the salmon halfway through cooking to avoid overcooking.
- For an extra touch, grill the lemon slices beforehand for a smoky, caramelized flavor.
- The lemon dill sauce can be made in advance and stored in the refrigerator for up to 3 days.