An easy and healthy weeknight dinner!
Serves: 4, Prep Time: 15 minutes, Total Time: 30 minutes.
1 large bunch asparagus
1-1 ¼ lb. wild king salmon filet (or 4 smaller filets)
3 tbs. olive oil
Salt and pepper to taste
Lemon zest from one lemon divided
½ cup plain whole fat yogurt
1 garlic clove (finely minced)
¼ tsp. salt
¼ cup chopped dill
¼ cup chopped parsley
Preheat oven to 375°F.
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 zest from ½ a lemon (saving the remaining zest for the sauce).
Place in the preheated 375F oven for 16-20 minutes, adjusting time, depending on thickness of the salmon, and broiling for the last couple minutes if you like. (This piece was 1 ½ inches thick and took 16 minutes, plus 2 minute broil) for salmon cooked to medium. If cooking smaller salmon pieces, they may take less time, so check earlier and remove if needed, allowing asparagus to cook longer if necessary.