Step 1

Pre-heat oven - 191°C

Step 2

Trim the tough ends off the asparagus and toss with a light drizzle of olive oil, sprinkle with salt and pepper to taste

Step 3

Place on a parchment-lined sheet pan

Step 4

Nestle the salmon in the middle of the asparagus and drizzle lemon zest from half of the lemon (saving the remaining zest for the yogurt sauce)

Step 5

Bake - approx 16 min, 191°C

Step 6

If cooking smaller salmon pieces, they may take less time, so check earlier and remove if needed, allowing asparagus to cook longer if necessary

Step 7

While salmon is baking, make the yogurt dill sauce: place all ingredients in a small bowl

Step 8

Whisk with a fork

Step 9

Add a squeeze of lemon juice and some cracked pepper if you like

Step 10

Garlic flavor will mellow as it sits

Step 11

Divide salmon and asparagus among plates, top with a little yogurt dill sauce, and garnish with a sprig of dill if you like

Step 12

Serve with a lemon wedge