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Baked Salmon with Lemon Dill Sauce5gNET CARBS
In the test kitchen

Baked Salmon with Lemon Dill Sauce

Tender roasted salmon and asparagus on one pan, served with a cool, tangy Greek yogurt lemon dill sauce.

Prep10 min
Cook15 min
Oven400°F
Makes4 fillets
Serving1 fillet, asparagus and 3 tbsp sauce
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Ingredients

Salmon and asparagus

  • 4 salmon fillets (about 6 oz each)
  • 1 lb asparagus, woody ends snapped off
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Lemon dill sauce

  • 3/4 cup plain nonfat Greek yogurt
  • 1 tbsp mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 small clove garlic, grated
  • 1/8 tsp salt

Directions

  1. Heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
  2. Stir all the sauce ingredients together in a small bowl and refrigerate while the fish cooks.
  3. Toss the asparagus with 1 tablespoon olive oil and a pinch of the salt and spread it on one side of the pan.
  4. Pat the salmon dry and place the fillets skin side down on the other side. Brush with the remaining oil, then season with garlic powder, salt and pepper.
  5. Roast 12 to 15 minutes, until the salmon flakes easily and reads 145°F in the thickest part and the asparagus is tender-crisp.
  6. Drizzle the lemon juice over everything and serve each fillet with asparagus and about 3 tablespoons of the dill sauce.
Tip: Thin asparagus cooks faster than thick. If your spears are pencil thin, add them to the pan for only the last 8 minutes.
Dad jokeThis salmon was so good, I'd say it was off the scale.

Nutrition per serving (1 fillet, asparagus and 3 tbsp sauce)

489Calories
7.2gTotal carbs
2.6gFiber
4.7gNet carbs
3.8gSugar
41.7gProtein
32.4gFat
649mgSodium

Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.

Know your label

In the diabetes plate method, how much of the plate goes to non-starchy vegetables?
Start with a 9-inch plate and fill half with non-starchy vegetables, one quarter with lean protein and one quarter with carb foods.
Quiz yourself in the Diabetic Edition

What we use

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Contains

fish, dairy, eggs

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Inspired by Recipe Runner. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/baked-salmon-with-lemon-dill-sauce/