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–+ servings

Lemon-Herb Salmon with Charred Asparagus & Dill Yogurt Sauce

Cuisine: Mediterranean
Keyword: Fresh Seasonal, pescatarian, Roasted
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 4
A fresh and elegant pescatarian dinner featuring tender lemon-herb salmon, smoky charred asparagus, and a creamy dill yogurt sauce.
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Ingredients

Ingredients

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 garlic cloves minced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 bunch asparagus trimmed
  • 1 tablespoon olive oil for asparagus
  • 1 teaspoon lemon juice for asparagus

Dill Yogurt Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove grated
  • 1 teaspoon olive oil
  • Pinch of sea salt
  • Pinch of black pepper

Instructions

Instructions

  • Preheat oven to 400°F.
  • Mix olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper.
  • Pat salmon dry and coat with the lemon-herb mixture.
  • Toss asparagus with olive oil, lemon juice, salt, and pepper.
  • Arrange salmon and asparagus on a parchment-lined baking sheet.
  • Roast for 10–14 minutes, or until the salmon flakes easily with a fork.
  • Stir together all dill yogurt sauce ingredients until smooth.
  • Serve salmon with asparagus, sauce, fresh herbs, and lemon slices.

Notes

For extra char, broil the asparagus for 1–2 minutes at the end of cooking. For a dairy-free version, use unsweetened dairy-free yogurt.