Salmon with Asparagus and Dill Sauce
Roasted salmon and asparagus pair with a cool lemon-dill Greek yogurt sauce in this streamlined high-protein dinner.
By Moow Editorial ·
- Measure every listed ingredient before cooking so the formula and nutrition estimate stay reproducible.
- Divide the finished dish into four equal portions to match the editor-reviewed serving basis.
At a glance
Roasted salmon and asparagus pair with a cool lemon-dill Greek yogurt sauce in this streamlined high-protein dinner.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 18 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 420 kcal
- Protein: 42 g
- Carbohydrates: 11 g
- Fat: 24 g
- Sodium: 255 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 4 raw Atlantic salmon fillets, 5.3 oz each (600 g total)
- 2 large bunches raw asparagus, trimmed (600 g)
- 1 1/3 cups plain nonfat Greek yogurt (320 g)
- 1/2 cup chopped fresh dill (20 g)
- 1/4 cup raw lemon juice (60 g)
- 2 garlic cloves, finely grated (9 g)
- 1 tbsp olive oil (14 g)
- 1/2 tsp black pepper (1 g)
- 1/4 tsp table salt (1.5 g)
Directions
1. Heat the oven to 425°F (220°C). Arrange the salmon and asparagus on a large rimmed sheet pan.
2. Brush the salmon and asparagus with the olive oil and season with the pepper and salt. Roast for 10 to 14 minutes, until the salmon reaches 145°F (63°C) and the asparagus is crisp-tender.
3. Stir the yogurt, dill, lemon juice, and garlic together until smooth. Keep the sauce refrigerated until serving.
4. Divide the salmon and asparagus among four plates and spoon the chilled dill sauce alongside.
Sources
Cook salmon to 145°F (63°C), keep raw fish away from the yogurt sauce and ready-to-eat foods, keep the sauce chilled, and refrigerate leftovers within 2 hours. Major allergens: fish and milk. Check yogurt labels for formulation changes and cross-contact.