This recipe for Baked Salmon with Asparagus and Yogurt Dill Sauce is so simple and easy, yet full of delicious flavor. Bake in the oven, on a sheet-pan in under 30 minutes! A healthy, spring-inspired dinner, perfect for busy weeknights when time is short.
Life is to be experienced, not fought against, run from, or engaged halfheartedly. Though we may wish to make changes in the future, to be conscious is to be with an experience as it’s unfolding, rather than thinking about how we would like to change it. Taking charge of our life so that we alter the quality of our experiences in the future comes after an experience.~
Fresh salmon, need not be fussy or complicated -it has the best flavor even when prepared simply. Here it’s baked on a sheet-pan with tender spring asparagus and served with a dollop of tasty yogurt dill sauce. An EASY, fast, sheet-pan dinner that comes together in about 30 minutes, perfect for busy weeknights!
This baked salmon recipe is enough to serve 4 people- Brian and I had it two nights in a row- and guess what? The leftovers were amazing!
Serve the baked salmon with everyday quinoa, basmati rice, cauliflower rice, vegan potato salad, or on its own for a low carb, keto friendly meal.
Lemon zest gives the asparagus and salmon a little brightness.
And the rest is simple- salt, pepper and olive oil.
I love using fresh wild king salmon because it has a higher oil content, making it very difficult to overcook or dry out. It costs a little more, but it has such a lovely flavor. It tastes of the ocean. My personal favorite.
If you are wanting to fire up the grill- these could easily be grilled as well.
While the salmon is baking whisk together the yogurt dill sauce.
Fresh dill and parsley are mixed with yogurt, garlic and lemon zest. The perfect sauce for baked salmon…so springy!
A simple meal that allows the flavor of the fresh salmon and spring asparagus come through.
Hope you enjoy this very simple Roasted Salmon with Asparagus and Yogurt Dill Sauce – an EASY sheet-pan dinner that comes together in 30 minutes!
Let me know what you think in the comments below!
Related: Sheet-Pan Dinners for Busy Weeknights, 20 Healthy Fish Recipes, 20 Recipes to celebrate Spring!
PrintBaked Salmon Recipe with Asparagus & Yogurt Dill Sauce
Baked Salmon with Asparagus and Yogurt Dill Sauce -a simple, EASY sheet-pan dinner that comes together in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: salmon, fish, main, weeknight dinners
- Method: roasted
- Cuisine: Northwest
Ingredients
- 1 large bunch asparagus
- 1 – 1 ¼ lb wild king salmon filet (or 4 smaller filets)
- 1–2 tablespoons olive oil
- salt and pepper to taste
- lemon zest from one lemon (divided)
Yogurt Dill Sauce
- ½ cup plain whole fat yogurt
- 1 tablespoon olive oil
- 1 garlic clove, finely minced ( use a garlic press)
- lemon zest (of ½ a lemon)
- ¼ teaspoon salt
- ¼ cup chopped dill
- ¼ cup chopped parsley (optional)
- squeeze of lemon to taste
- cracked pepper to taste
Optional Garnish: Lemon wedge, dill sprig
Instructions
Preheat oven to 375F
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 yogurt 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.
While Salmon is baking, Make the Yogurt Dill Sauce: Place all ingredients in a small bowl and whisk with a fork. Add a squeeze of lemon juice and some craked pepper if you like. Garlic flavor will mellow as it sits.
Divide Salmon and asparagus among plates, top with a little yogurt dill sauce, and garnish with a sprig of dill if you like. serve with a lemon wedge.
Notes
King Salmon is a nice option here because it has a higher oil content which means it won’t dry out as easily if overcooked. It can be spendy though. The deeper red the salmon, the less the oil content – and the easier it is to overcook.
FISH NOTES: If new to cooking fish or salmon- I always reccomend starting with an oilier fish- like in this case King or even Atlantic Salmon. Atlantic Salmon, though mostly farmed, has gotten a bad wrap through the years, but you can find some these days, raised without anitoboities or added coloring- also a good affordable option.
Keywords: roasted salmon, yogurt dill sauce, salmon sauce, roasted salmon with dill, roasted salmon with asparagus, roasted salmon with dill sauce, yogurt dill sauce, baked salmon asparagus,
Delicious!
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I never leave reviews, but this was so simple and delicious. Used a whole side of Atlantic salmon, came out perfect.
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Outstanding!
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Such a simple weeknight dinner. My husband had seconds and asked me to make it again.
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Easy and so delicious! Made it three times so far- perfect for entertaining.
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easy and excellent
instructions only print in part
no unstructionsfor sauce
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Sorry about that- fixed the recipe!
Super fast, tasty, savory yogurt sauce delicious with the salmon. I roasted kabocha squash with the salmon, since asparagus is not in season right now.
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Thanks Theresa- so Happy you enjoyed it!
Hi Sylvia,
I hope you have had a nice spring. It has been a slow start to summer here in Maine but my garden is coming along. I harvested my first crop of asparagus yesterday. I’m thinking of how I want to cook it so I look on your website and find this recipe recently posted. I had everything on hand so I cooked it for my wife that night. Very simple, olive oil and fresh ground pepper, a little lemon zest and off to the oven. The yogurt dill sauce was wonderful on the salmon.
★★★★★
Hi Terry! Great to hear from you… and how wonderful that you have grown your own asparagus. Remind me, how big is your garden? You have such an amazing variety of things. Hope all is well with you. xo
All is well up here in Maine, thank you. My garden is about 40 feet by 60 feet. It is surrounded on 3 sides by a 6 foot tall wire fence. We have grape vines covering about 40 feet of the fence and will grow peas and beans up onto the fence also. In the middle of the garden are several raised beds of various sizes. We will rig up trellises and will grow as much we can vertically. We do grow a lot of varieties but for several it is only 2 or 3 plants. They are not available locally and it is a little drive to the Asian or Indian market in Portland. We also have half a dozen dwarf fruit trees. I made another batch of your Indian butter chicken recipe this week. It might be my favorite recipe. I make at least one large batch a month. You are absolutely correct… it is all about the sauce. It is delicious but the leftover sauce is even more flavorful. I hope you and your family have a happy healthy summer. I look forward to your weekly emails.