A wonderful way to keep baked fish moist is to spread the fillets with a layer of a flavorful Greek yogurt and Dijon mustard mixture. If your chosen fish is salmon, two flavor additions on the top of the baked fish is lemon zest and chopped, fresh dill. For a bit of crunch, a sprinkling of Panko breadcrumbs is a lovely touch. And what works wonderfully as a veggie along with the lemon and dill? Crisp, roasted asparagus spears flavored simply with olive oil, salt and pepper.
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Lemony-Dill Baked Salmon with Roasted Asparagus
Ingredients:
- (2) 6-7 oz. salmon fillets (or any favorite fish of your choosing)
- salt and pepper
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Greek yogurt (plain), mayonnaise, or creme fraiche
- 1 teaspoon chopped lemon zest
- 1 Tablespoon chopped fresh dill
- 2 Tablespoons Panko breadcrumbs
- lemon slices or wedges for serving
- asparagus spears
- olive oil
Directions:
- Preheat the oven to 375 degrees. Spray two small baking sheets with olive oil spray.
- On the first baking sheet, place the salmon fillets. Season with a pinch of salt and pepper. In a small mixing bowl mix together the mustard and yogurt; spread evenly over each fillet. Then top each with half the lemon zest, dill and breadcrumbs. Bake for 18-20 minutes or until the fish is flaky.
- On the second baking sheet arrange the asparagus spears in a single layer. Drizzle with 1 teaspoon of oil, and a pinch of salt and pepper. Roast in the preheated oven for 12 minutes, or until still crisp but a bit tender.
- Serve the fish and asparagus with lemon wedges for squeezing.
Tagged: asparagus, baked fish, baked salmon, Dijon mustard, fish, fresh dill, Greek yogurt, lemon, lemon zest, lemony dill salmon, panko breadcrumbs, roasted asparagus, salmon
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