Roasted Salmon & Asparagus and Herbed Yogurt Sauce

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

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roasted salmon and asparagus

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 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Entree
Keyword: asparagus, herbs, salmon, yogurt sauce

Ingredients

Herbed Yogurt Sauce:

  • 1 pound ripe tomatoes, cored, seeded, and finely diced
  • 1 teaspoon lemon juice
  • 1 garlic clove, grated on a Microplane
  • 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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