Ingredients
Scale
- 3 4 oz pieces wild Alaskan salmon
- 1 bunch fresh asparagus
- 2 lemons (sliced)
- 1 8 oz. container plain Greek yogurt
- 2 garlic cloves (minced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat over to 450 and lightly oil sheet pan.
- Cut off bottoms of asparagus and lay on the sheet pan. Roll them in the oil to coat.
- Lay salmon directly on asparagus and squeeze with fresh lemon juice. Season with salt and pepper and lay 3 sliced lemons on each fillet. Bake in over for 12-15 minutes.
- Mince garlic and fresh dill and add into the yogurt. Mix well.
- Remove salmon from over, put a heaping spoonful of garlic yogurt onto each fillet and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Cuisine: Seafood