Baked Salmon with Asparagus and Yogurt Dill Sauce -a simple, EASY sheet-pan dinner that comes together in under 30 minutes.
Dilly Yogurt Sauce
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 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.
Wild 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. The redder the salmon, the less the oil content – and the easier it is to overcook.
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