Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce
A quick and healthy anti-inflammatory dinner featuring omega-3 rich salmon and fiber-packed asparagus, ready in under 30 minutes.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
- 1 lb salmon fillet
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1 lemon, half juiced, half sliced
- Salt and black pepper to taste
- For the Sauce:
- 1/4 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the salmon fillet on one side of the baking sheet and the asparagus on the other.
- Drizzle both with olive oil, season with salt and pepper.
- Arrange lemon slices over the salmon.
- Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
- While the salmon bakes, prepare the sauce: In a small bowl, whisk together Greek yogurt, dill, lemon juice, Dijon mustard, salt, and pepper.
- Serve the salmon and asparagus immediately, with the lemon-dill sauce on the side.
Notes
- For meal prep, store the cooked salmon, asparagus, and sauce separately in airtight containers. Reheat gently.
- Add other anti-inflammatory vegetables like broccoli or bell peppers to the sheet pan.
- Serve with a side of quinoa or brown rice for a more complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg