Healthy Baked Salmon

Healthy Baked Salmon

baked-coho-salmonroasted-coho-salmonRoasted-asparagus-and-mushroomsHealthy-Salmon-Dinner

{Baked Lemon Dill Salmon with Roasted Asparagus and Mushrooms}

Seghesio-Sonoma-Zinfandel

{Pair with your favorite Pinot Noir. We were feeling a bit bolder and enjoyed Seghesio’s Zinfandel}

Healthy Baked Salmon with Lemon & Dill

INGREDIENTS

  • 1/2 cup greek yogurt
  • 1/4 cup chopped fresh dill
  • 1 tablespoons finely minced shallot
  • 2 tablespoons Dijon mustard
  • 1 filet of salmon weighing in between 12-15 ounces (we love Coho salmon)
  • 1 teaspoon minced garlic
  • 1 tablespoon freshly squeezed lemon juice (save half of the lemon and cut into slices to lay over salmon while baking)

INSTRUCTIONS

To make the sauce: Whisk greek yogurt, dill, lemon juice, shallot and dijon mustard in small bowl to blend. Season to taste with salt and pepper.

Preheat oven to 400°F. Rub a teaspoon of EVOO on the bottom of a baking dish. Place salmon, skin side down, in baking dish. Sprinkle salt and pepper over salmon; then spread with the sauce. Bake salmon until just opaque in center, about 15 minutes. Serve with remaining sauce and enjoy!

*Serves 2

Roasted Mushrooms  & Asparagus

INGREDIENTS

  • 1 bunch of asparagus (woody ends snapped or cut off and rinsed)
  • 1 pack of mushrooms or about 6 ounces (we love cremini mushrooms for this)
  • 1 tablespoon shallots
  • 1 clove garlic minced
  • 1/2 a lemon (arrange slices under asparagus and mushrooms)
  • salt and pepper to taste ( we also like to sprinkle on a little garlic salt or veggie seasoning)
  • 1 tablespoon EVOO

INSTRUCTIONS

Heat oven to 425°F.

Arrange asparagus, mushrooms and shallots on baking pan. Sprinkle with garlic, shallots, salt and pepper. Drizzle with EVOO.

Bake 15-20 minutes until asparagus spears are tender.

*Optional: Serve with a side of quinoa or couscous

{Cheers!}

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2 Comments

  1. 9.18.15

    dill and salmon pairs so well. love the idea for wine alongside 🙂 happy friday.

    • 9.18.15
      Emily Stafford said:

      Hi! Thank you so much for your comment. Happy to hear you liked the wine pairing addition, which we definitely plan to do more of. Cheers and Happy Friday to you too!