Salmon · 25 min
Roasted Salmon & Asparagus with Lemon-Dill Yogurt Sauce
- 25 min
- 2–6 servings
- 386 kcal / serving
Juicy salmon rests beside tender roasted asparagus, finished with a tangy lemon-dill yogurt sauce. The crisp edges and bright sauce make it a simple weeknight option that comes together quickly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 3 clovesgarlic
- 1lemon
- ¼ cupplain Greek yogurt
- ¾ lbsalmon fillet
- lemons
From the pantry: black pepper, dill, dried, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · dinners for two · sheet pan dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 3 clovesgarlic
- 1lemon
- lemons
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| lemon | 1 | 2 | 3 |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and position the rack in the center.
- Rinse the asparagus, snap off the woody ends, and spread them on a baking sheet.
- Peel and mince the garlic, then sprinkle about two-thirds over the asparagus and reserve the rest for the sauce.
- Drizzle the asparagus with olive oil and season with salt and pepper, tossing to coat.
- Place the salmon in the middle of the sheet, shift the asparagus to the sides, then rub the salmon with olive oil and season with salt and pepper.
- Roast until the salmon is opaque and the asparagus is tender, about 10–12 minutes.
- In a small bowl, mix the remaining garlic, lemon juice, yogurt, dill, salt, and pepper to make the sauce; cut the remaining lemon into wedges for serving; plate the salmon and asparagus, drizzle with sauce, and add lemon wedges.
Two tips
- Make the sauce a bit ahead if you like, then cover and refrigerate for up to a day.
- Leftovers reheat gently; serve with a side of bread or rice if desired.
Nutrition per serving
- Calories
- 386 kcal
- Protein
- 43 g
- Carbs
- 10 g
- Fat
- 20 g
- Fiber
- 3 g
- Sodium
- 95 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.