Baked Salmon with Lemon-Dill Sauce and Roasted Asparagus
A flavorful and healthy dinner featuring tender baked salmon, a zesty lemon-dill sauce, and perfectly roasted asparagus. This meal is simple enough for a weeknight but elegant enough for guests.
Ingredients
- •4 (6-ounce) salmon fillets, skin on or off
- •1 pound asparagus, woody ends trimmed
- •2 tablespoons olive oil
- •Salt and freshly ground black pepper to taste
- •For the Lemon-Dill Sauce:
- •1/4 cup plain Greek yogurt (or sour cream)
- •2 tablespoons fresh lemon juice
- •1 tablespoon fresh dill, chopped
- •1 teaspoon Dijon mustard
- •1 small clove garlic, minced (optional)
- •Salt and pepper to taste
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Prepare the asparagus: On the prepared baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one side of the baking sheet.
- 3
Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush the remaining 1 tablespoon of olive oil over the salmon, then season generously with salt and pepper. Place the salmon fillets on the other side of the baking sheet, leaving some space between them and the asparagus.
- 4
Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of your salmon fillets.
- 5
While the salmon and asparagus are baking, prepare the Lemon-Dill Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), fresh lemon juice, chopped dill, Dijon mustard, and minced garlic (if using). Season with salt and pepper to taste. Taste and adjust seasonings as needed.
- 6
Once cooked, remove the salmon and asparagus from the oven. Serve the baked salmon immediately, topped with a generous spoonful of the fresh Lemon-Dill Sauce, alongside the roasted asparagus.
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