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!
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!Print
Baked 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
- 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
Preheat oven to 375F
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.
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.
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