salmon sauce

Baked Salmon with Asparagus and Yogurt Dill Sauce -a simple, EASY sheet-pan dinner that comes together in under 30 minutes.

Baked Salmon Recipe with Asparagus &amp; Yogurt Dill Sauce 

asparagus

– 1 ¼ lb wild king salmon filet (or 4 smaller filets)

olive oil

salt and pepper

lemon lemon

½ cup plain whole fat yogurt

garlic clove, finely minced garlic

lemon zest (of ½ a lemon)

salt

dill

parsley (optional)

lemon

pepper

Trim the tough ends off the asparagus and toss with a light drizzle of olive oil, sprinkle with salt and pepper to taste. Place on a parchment-lined sheet pan.

Nestle the salmon in the middle of the asparagus and drizzle with olive oil, sprinkle with salt and pepper and sprinkle the salmon and asparagus with lemon zest from ½ a lemon ( saving the remaining zest for the yogurt sauce).

Place in the preheated 375F oven for 16-20 minutes, adjusting time, depending on thickness of the salmon, and broiling for the last couple minutes if you like. (This piece was 1 ½ inches thick and took 16 minutes, plus 2 minute broil) for salmon cooked to medium. If cooking smaller salmon pieces, they may take less time, so check earlier and remove if needed,  allowing asparagus to cook longer if necessary.

While Salmon is baking, Make the Yogurt Dill Sauce: Place all ingredients in a small bowl and whisk with a fork. Add a squeeze of lemon juice  and some craked pepper if you like. Garlic flavor will mellow as it sits.

Divide Salmon and asparagus among plates, top with a little yogurt dill sauce, and garnish with a sprig of dill if you like. serve with a lemon wedge.

Hi Sylvia,
  I hope you have had a nice spring. It has been a slow start to summer here  in Maine but my garden is coming along. I harvested my first crop of asparagus yesterday. I'm thinking of how I want to cook it so I look on your website and find this recipe recently posted. I had everything on hand so I cooked it for my wife that night. Very simple, olive oil and fresh ground pepper,  a little lemon zest and off to the oven. The yogurt dill sauce was wonderful on the salmon.

Super fast, tasty, savory yogurt sauce delicious with the salmon.  I roasted kabocha squash with the salmon, since asparagus is not in season right now.

easy and excellent
instructions only print in part
no unstructionsfor sauce

Easy and so delicious! Made it three times so far- perfect for entertaining.

Such a simple weeknight dinner. My husband had seconds and asked me to make it again.

I never leave reviews, but this was so simple and delicious. Used a whole side of Atlantic salmon, came out perfect.

In my original country we cut cucumbers into very thin slices mix them with salt, pepper, garlic, fresh dill and sour cream . And we serve it as the side dish, not a deep or sauce. And the name of is : mizeria.

So simple and delicious!  Perfect for a quick and easy dinner.

Man o man this was good! Paired with your quinoa recipe. I LOVED it, so did the rest of the family and we kept wanting more! Easy, quick and delicious! Can’t wait to try your other recipes!  Thank you!

Now I don’t usually leave a review... but this was TASTY!!! Super quick and easy, and the flavour blew me away - never knew salmon could taste like that - so yummy!

This was delicious and so easy and fast!  I used fat free Greek yogurt and no oil in the yogurt dill sauce and it was still perfect.

Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It&#039;s simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!

Salmon with Herb & Garlic Cream Sauce

salmon fillets (, skinless (~180 grams/6 ounces each) (Note 1))

tsp black pepper

tsp salt

/ 1 tbsp butter (, unsalted)

garlic (, finely minced)

dry white wine

chicken or vegetable stock/broth (, low sodium)

cream (, heavy/thickened)

tarragon leaves* (, finely chopped)

tsp chervil* (, finely chopped)

tsp parsley* (, finely chopped, plus more for garnish)

Season: Pat salmon dry, then sprinkle with salt and pepper.

Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.

Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).

Butter baste: When it&#039;s almost cooked, add the butter. Melt, then spoon over the salmon a few times.

Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.

Salmon:

Sauté garlic: Add garlic and stir for 20 seconds or until light golden.

Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.

Thicken cream &amp; stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.

Add parmesan &amp; herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.

Serve: Serve salmon with Creamy Sauce, ensuring there&#039;s something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

Creamy Salmon Sauce:

A collection of sauces for salmon. These salmon sauces range from dill sauce, butter sauce, hollandaise, and more including this easy fruit salsa.

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