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Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

A perfectly cooked salmon fillet topped with creamy sauce and dill, served alongside roasted asparagus, a healthy anti-inflammatory dinner.
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A quick and healthy anti-inflammatory dinner featuring omega-3 rich salmon and vibrant asparagus, ready in 30 minutes.

Ingredients

Scale
  • 1 lb salmon fillet
  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • 1 lemon, half juiced, half sliced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp Dijon mustard
  • 1/4 cup plain Greek yogurt
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss asparagus with 1 tbsp olive oil, salt, and pepper on a baking sheet.
  3. Place salmon fillet on the same baking sheet. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper. Arrange lemon slices over the salmon.
  4. Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp.
  5. While salmon bakes, whisk together lemon juice, dill, Dijon mustard, Greek yogurt, salt, and pepper in a small bowl to make the sauce.
  6. Serve salmon and asparagus immediately, drizzled with the lemon-dill sauce.

Notes

  • This meal is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
  • Feel free to add other vegetables like cherry tomatoes or bell peppers to the baking sheet.
  • For a dairy-free option, substitute the Greek yogurt with a dairy-free yogurt or tahini.

Nutrition

Find it online: https://devourdish.com/anti-inflammatory-dinners-30-min/