- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 2 people
Ingredients
- 2 salmon filets
- 1 bunch of asparagus
Soy Marinade
- 3 tbsp. soy sauce
- 3 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 tsp. lemon zest
- 2 tsp. fresh ginger, grated
- 2 tbsp. garlic cloves, chopped
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 1 pinch red pepper flakes
Dill Dipping Sauce
- 1 pkg greek yogurt
- 1 tbsp. lemon juice
- 1 garlic clove, chopped
- 2 tbsp. dill, chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 pinch red pepper flakes
Instructions
- Mix all ingredients for marinade and divide in two. Use half the marinade for the salmon filets. This can be done right before cooking or you can marinade in the fridge for up to 24 hours.
- Preheat the oven to 350 degrees. Grease or spray a cooking sheet.
- Toss the asparagus in the other half the marinade and place on one side of the cooking sheet.
- If you are marinating right before cooking take a minute to massage the marinade into he filets. Lay on the other half of the cooking sheet.
- Place cooking sheet in oven for 20 minutes or until salmon is cooked through.
- While the salmon and asparagus cook, mix together all the ingredients for the dipping sauce and set aside, allowing all the ingredients to meld.
- Serve up the salmon and asparagus with dipping sauce on the side.
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