Makes 2 servings
Macros: 408 cal, fat 27g, carbs 14g, protein 31g, fibre 4g
Ingredients:
1 large bunch asparagus
200g salmon filet
1 tablespoon olive oil
salt and pepper to taste
Juice from 1/2 lemon
Yogurt Dill Sauce
½ cup plain whole fat greek yogurt or dairy-free yogurt
1 tablespoon olive oil
1 tbsp minced garlic
Juice from 1/2 lemon
¼ teaspoon salt
¼ cup fresh dill or 1/2 tbsp dried dill
cracked pepper to taste
Directions:
Preheat oven to 375F. Trim the tough ends off the asparagus and toss with a light drizzle of olive oil, sprinkle with salt and pepper to taste. Place on a parchment-lined sheet pan. Nestle the salmon in the middle of the asparagus and drizzle with olive oil, sprinkle with salt and pepper and sprinkle the salmon and asparagus with lemon juice from ½ a lemon ( saving the remaining juice for the yogurt sauce). Place in the oven for 16-20 minutes, adjusting
time, depending on thickness of the salmon, and broiling for the last couple minutes if you like. 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 flavour will mellow as it sits. Divide Salmon and asparagus among plates and top with a little yogurt dill sauce.
