yogurt dill 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.

These veggie dippers are out of this world! They're the best way to eat your veggies: crunchy and baked, served with a tasty dipping sauce.

Baked Veggie Dippers!

olive oil,

mixed vegetables (corn, carrots, peas and green beans)

chickpeas

garlic powder

smoked paprika

oregano

teaspoon kosher salt

black pepper

whole wheat flour

For serving: Dill Sauce

Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.

Add the vegetables and the flour to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.

Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.

Use a pastry brush to brush the outsides of the meatballs with olive oil.

Bake the veggie dippers for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool for at least 5 minutes. Serve with dill sauce if desired.

This cucumber sauce is full of flavor and fast to make! Made in minutes with Greek yogurt, lemon, and dill, it's like a quick tzatziki.

Quick Cucumber Sauce

cucumber

garlic clove

lemon juice

full fat Greek yogurt

dill*

Water

Peel the cucumber and coarsely grate it. Place it in a clean tea towel or dish towel and squeeze tightly over a sink to remove excess liquid.

In a medium bowl, stir together all ingredients, then stir in about 2 to 3 tablespoons of water, until the sauce is smooth and creamy (the water amount will vary based on the yogurt brand). Store for up to 1 week refrigerated.

Lovely!
I’d love to try this.
Just to ask: instead of adding water, why not use the juice squeezed out from the cucumber? Is that a ‘no-no’?

This fresh, versatile, simple, creamy sauce pairs well with everything from seafood to vegetables to lamb.

Dill Sauce

sour cream (or plain Greek yogurt)

milk

Dijon mustard

garlic or garlic powder

sugar

salt and pepper (to taste)

dill dill

blend the ingredients

In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper.  Mix well to blend and loosen the sour cream.  Stir in the minced dill.  Let sit at room temperature for 20 minutes.

refrigerate if needed.

The sauce will last for a few days in the refrigerator, though it might start to separate a bit as it sits.  Just give it a good sir before serving.

This fresh, versatile, and creamy Yogurt Dill Sauce goes great with everything from salmon to roasted vegetables to potato chips!

Yogurt Dill Sauce

Greek yogurt (plain)

dill (minced)

lemon juice (fresh squeezed)

dill pickle relish

garlic (grated)

In a small bowl add plain Greek yogurt, minced dill, lemon juice, dill pickle relish, grated garlic clove, salt, and black pepper.

Mix until well combined.

Pour Yogurt Dill Sauce in an airtight glass container or jar.

Refrigerate for at least 30 minutes prior to using.

Simplicity at its best and packed with great flavor. Enjoyed it with chips and fresh vegetables. So good!! Thank you.

Made this to go with my salmon dish for dinner last night. It turned out great. So tasty!

Loved this sauce - was delicious! We left out the dill pickle juice due to an allergy, but still turned out perfect!

This sauce is so creamy and flavorful!  It was great for dipping veggies into.

My favorite Yogurt sauce! I served it with battered vegetables and the pairing was perfect!

We used this as a dip for roasted broccoli and it was so good! Nice and creamy and it added such a nice flavor!

https://www.youtube.com/watch?v=mlGM9BFjuvM

Recipe Link- https://entirelyelizabeth.com/yogurt-dill-sauce/

This fresh, versatile, and creamy Greek Yogurt Dill Sauce goes great with everything from salmon to roasted vegetables to potato chips! Best part is it takes minutes to make...

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~Elizabeth

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Top 5 yogurt dill sauce recipes from across the web

The most viewed yogurt dill sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Salmon Recipe with Asparagus ...

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The most viewed yogurt dill sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine