Sheet Pan Salmon with Lemon-Dill Yogurt Sauce
and asparagus / bulgur
A brief marinade keeps the salmon tender and flavorful as it roasts in this fresh, spring-inspired meal.
Smarts: Make a double batch of Lemon-Dill Yogurt Sauce tonight and use it again in Wednesday's meal.
- Garlic - 1 clove, chopped
- Dill, fresh - 1/2 tsp, finely chopped
- Capers - 2 tsp, drained and rinsed
- Yogurt, plain or Greek - 3/4 cup
- Lemon juice - 1 Tbsp
- Oregano, dried - 1/4 tsp
- Vinegar, white wine - 1 Tbsp
- Oil, olive - 1 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Oregano, dried - 1/2 tsp
- Salmon - 1 lb
- Asparagus - 1 bunch, trimmed
- Parchment paper - for roasting
- Oil, cooking - 1 Tbsp
- Bulgur, uncooked - 3/4 cup
- Make marinade - Whisk together vinegar, olive oil, maple syrup, mustard, and oregano (portion for salmon). (Can be done up to 5 days ahead)
- Marinate salmon - (If prepping right before cooking, get oven heating while salmon marinates.) Add salmon to marinade, turn to coat and then leave salmon flesh-side down in marinade for 20 minutes.
- Cook bulgur - (Double if making Wednesday’s meal.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
- Make sauce - (Double if making Wednesday’s meal.) Chop garlic and dill. Combine garlic, dill, capers, yogurt, lemon juice, and oregano (portion for sauce). Season with some salt and pepper. (Can be done up to 5 days ahead)
- Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
- Heat oven to 425F / 218C. Line a sheet pan with parchment paper.
- Place asparagus on one half of sheet pan. Place salmon skin side-down on the other half of sheet pan (discard marinade). Brush asparagus with cooking oil. Season salmon and asparagus with some salt and pepper.
- Bake in the oven until asparagus is tender and salmon flakes easily with a fork, 12 to 15 minutes. (Timing will vary depending on the thickness of salmon and asparagus; remove one from the pan if it finishes early.)
- If bulgur was made ahead, reheat in the microwave.
- Serve salmon and asparagus over bulgur. Enjoy yogurt sauce over everything. (Remember to reserve half of the bulgur and half of the yogurt sauce if making Wednesday’s meal.)
Great, easy weekday meal. I used dry dill for the yogurt sauce and it worked fine. I took a page from Salt, Acid, Fat, Heat and kept adding salt to the yogurt sauce until it tasted right-without enough salt it tasted too sour. Salt made a huge difference.3 Helpful
It was fine. Lots of work for not much payoff, though. The lentil patties weren’t very exciting. My husband pulled out his hot sauce out after a few bites. Both kids ate, but neither finished their dinner. I should have read the reviews first and increased the seasoning. :-( No asparagus, so roasted zucchini spears instead and they were really good (used Sunny Paris spice mix).0 Helpful
Yum! Didn’t expect this to be the sum of all these parts to be as tasty as it was. Doctoring the sauce definitely helped - I added a bunch of salt and an extra garlic clove to balance out the sauce’s flavors. Great light and healthy meal.0 Helpful
The cashew sauce was good. Quite different. With my diabetes and avoidance of dairy, sugar, and grains because of Hashimoto’s thyroiditis, it was a good food choice and made the salmon special. The marinade was easy and good. My fresh asparagus spoiled so I subbed a tasty mango salsa with avocado and jalapeño.0 Helpful
This was great! We used barley for the grain since it’s what we had on hand. Came together pretty quickly and was delicious!0 Helpful
Five stars for the lemon dill yogurt sauce! I would put this on everything.0 Helpful
Just made the lentil cakes but they were great, and kids loved them! Added a little extra onion and spices per others feedback.0 Helpful