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Ingredients
Herbed Yogurt Sauce:
- 1 pound ripe tomatoes, cored, seeded, and finely diced
- 1 teaspoon lemon juice
- 1 garlic clove, grated on a Microplane
- 1¼ cups plain yogurt (preferably whole-milk)
- 1 tablespoon drained capers
- 2 tablespoon chopped fresh dill
- 1 tablespoon thinly sliced fresh chives
- 1 teaspoon chopped fresh tarragon
- Salt and freshly ground black pepper
Bowls:
- 1 pound skin-on wild salmon
- 3 teaspoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound asparagus, tough ends trimmed
- 3 medium radishes, very thinly sliced
- 1 batch cooked grains
- Microgreens, watercress, or baby arugula, for serving
Instructions
Bake the Sauce:
- Combine the lemon juice and garlic in a small bowl. Let sit for 5 minutes (this will mellow out the garlic). Add the yogurt, capers, dill, chives, and tarragon, and season with salt and pepper to taste. Stir to combine.
Build the Bowls:
- Preheat the oven to 425°F (220°C). Line two baking sheets with aluminum foil.
- Place the salmon on one of the baking sheets and drizzle with 1 teaspoon of the oil. Season with salt and pepper.
- Place the asparagus on the second baking sheet and drizzle with the remaining 2 teaspoons oil. Season with salt and pepper, and toss to coat.
- Roast the salmon and asparagus for 8 to 15 minutes, until the salmon flakes easily with a fork (it should still be pink in the middle) and the asparagus is bright green and tender. (The cooking time will depend on the thickness of the salmon and asparagus — feel free to pull one or the other out earlier, if needed.) Let cool for 5 minutes. Using a fork, flake the salmon into large pieces (discard the skin).
- In the meantime, place the radishes in a small bowl of ice water (this will help crisp them up). Let sit for 10 minutes. Drain.
- Spoon the grains into bowls. Arrange the salmon and asparagus over the top, along with a small pile of microgreens. Season with salt and pepper to taste. Drizzle with the yogurt sauce and top with the radishes. Serve with additional yogurt sauce on the side.
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