Easy Baked Salmon with Roasted Asparagus and Lemon-Dill Sauce
Tender, flaky salmon fillets roasted to perfection alongside crisp asparagus spears, served with a bright, creamy lemon-dill sauce. This one-pan meal is elegant enough for guests but simple enough for a busy weeknight.
Ingredients
Ingredients
- 1.5 lb salmon fillets 4 (6 oz) fillets, skin-on or skinless, patted dry
- 1 lb asparagus woody ends trimmed
- 2 tbsp olive oil divided
- 1 tsp kosher salt divided, plus more to taste
- 0.5 tsp black pepper freshly ground, plus more to taste
- 0.5 cup Greek yogurt plain, full-fat or low-fat
- 2 tbsp fresh dill finely chopped, plus more for garnish
- 1 tbsp fresh lemon juice about half a lemon
- 1 tsp lemon zest finely grated
- 1 clove garlic minced or pressed
- 1 tbsp fresh parsley optional, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The lemon-dill sauce will keep for 3-4 days. Reheat salmon gently in a low-temperature oven or microwave to prevent drying out. Make-Ahead Tip: The lemon-dill sauce can be made up to 2 days in advance. You can also trim the asparagus ahead of time. Variations: For extra flavor, add a sprinkle of smoked paprika or a pinch of red pepper flakes to the salmon before roasting. Substitute dill with fresh chives or parsley if preferred. Serving Suggestions: Serve this dish with quinoa, brown rice, or a crusty whole-grain bread to soak up the delicious sauce.