By Directions
Preheat oven to 400 degrees.
On a piece of non-stick foil add the salmon, top with diced garlic and season with salt and pepper, drizzle the lemon juice on top. Roll the foil up and place in an oven safe dish. Bake for approximately 17-20 minutes until fish flakes easily.
While the Salmon begins cooking, prep the asparagus. Cut into bite-sized pieces and place in a small oven proof dish. Toss the oil, vinegar and salt and pepper over the asparagus. Cook for 10-15 minutes until roasted.
While the fish and asparagus are cooking toss the ingredients for the dill sauce together in a bowl. Serve the fish hot with the dill sauce spread on top and alongside the roasted asparagus. Enjoy!
Ingredients
3 oz. wild caught salmon
1 garlic clove diced
½ tbsp. lemon juice
dash of salt and pepper
asparagus 3 large spears
½ tsp olive oil
salt and pepper
2 tsp balsamic vinegar
Dill Sauce:
¼ cup non-fat Greek yogurt
2 tsp dill (fresh is best, but not necessary)
1 tsp lemon juice
salt and pepper to taste
