Name: Roasted Salmon & Asparagus and Herbed Yogurt Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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; 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

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How this works

Roasted Salmon & Asparagus and Herbed Yogurt Sauce

Simple and sophisticated, this salmon dish uses asparagus and a yogurt sauce to bump up the flavor.

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Entree

Keyword: asparagus, herbs, salmon, yogurt sauce

Author: From Build-a-Bowl by Nicki Sizemore

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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