Recipes › Dinner

• Dinner
• 20 min
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Baked salmon with asparagus and lemon yogurt sauce

Keto salmon and asparagus with a lemony yogurt-butter sauce.

Calories

497

Protein

38 g

Carbs

8 g

Fat

35 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Salmon fillet
• 300 g Asparagus
• 1 tbsp Olive oil
• 80 g Greek yogurt, full fat
• 15 g Butter
• 1 tsp Dijon mustard
• 1 tbsp Lemon juice

Contains: Fish, Milk, Mustard. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Snap off the woody ends of the asparagus.
2. Put the salmon and asparagus on a lined tray, drizzle with the oil and roast for 12–15 minutes until the fish flakes easily.
3. Melt the butter.
4. Whisk it into the yogurt with the mustard and lemon juice.
5. Serve the salmon and asparagus with the sauce spooned over.

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