Healthy Baked Salmon

Healthy Baked Salmon

{Baked Lemon Dill Salmon with Roasted Asparagus and Mushrooms}

{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!}