This is a delicious recipe for salmon! I have never been a big seafood eater. So when I eat seafood, it has to be seasoned very well. I had a lot of fresh dill that I had wanted to use up, so that was the inspiration for this dish. I love honey mustard, and so I combined that with some Greek yogurt, garlic, and lemon to make a fantastic sauce for the salmon. I had leftovers one night, so I chopped up some romaine lettuce and placed the salmon on top to take for lunch. Amazing! In this recipe, I paired the salmon with some roasted asparagus, simply because it could be cooked right on the same pan as the salmon. An easy peasy meal!
Directions:
3 salmon filets
½ cup plain Greek Yogurt
2 tbsp. mayonnaise
2 tbsp. honey
1 tsp. Dijon mustard
Juice of half a lemon
2 garlic cloves, minced
2 tbsp. fresh chopped dill
Salt and pepper
1 lb. asparagus, ends trimmed
1 tbsp. olive oil
Directions:
Step 1: Preheat oven to 425 degrees. Whisk the yogurt, mayo, honey, lemon juice, 1 clove of garlic, and dill in a small bowl. Add a pinch of salt and pepper.
Step 2: Place a piece of parchment paper on a baking sheet. On one half of the sheet, place the asparagus and toss with the olive oil and one clove of minced garlic. Sprinkle with salt and pepper.
Step 3: On the other half of the parchment paper, place the salmon, skin side down. Spoon half of the yogurt mixture on one filet and half on the other filet. Bake for 18-23 minutes or until salmon is to your desired level of doneness.
Step 4: Plate it up and enjoy!
Food Happy by Debbie 