DinnerHigh proteinLow carbGluten-free

Sheet-Pan Salmon with Greek Yogurt Dill Sauce

Name: Sheet-Pan Salmon with Greek Yogurt Dill Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: 600g salmon fillets; 300g asparagus; 200g cherry tomatoes; 2 tbsp olive oil; 200g plain Greek yogurt; 1 tbsp fresh dill, chopped; 1 lemon; 1 small clove garlic, grated

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Salmon and vegetables roasted on one tray, finished with a Greek yogurt dill sauce that takes less effort than it looks like it does.

Per serving

45g

Protein

430

Calories

Carbs

27g

Fat

4 portions10 min15 min

Ingredients

1.3 lbsalmon fillets
11 ozasparagus
7 ozcherry tomatoes
2 tbspolive oil
7 ozplain Greek yogurt
1 tbspfresh dill, chopped
1lemon
1 small clovegarlic, grated

Steps

1
Preheat the oven to 200C (400F).
2
Arrange the salmon, asparagus and cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper.
3
Roast for 12 to 15 minutes until the salmon flakes easily and the vegetables are tender.
4
Meanwhile, stir the Greek yogurt with chopped dill, lemon juice and the grated garlic.
5
Serve the salmon and vegetables with the yogurt sauce spooned over the top.
6
Air fryer option: air fry the salmon, asparagus and cherry tomatoes at 190C (375F) for 8 to 10 minutes, in batches if needed, until the salmon flakes easily.