Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus

Name: Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (150-180g each) Salmon fillets, skin on or off; 1 tbsp Olive oil; Salt and freshly ground black pepper To taste; 450g Fresh asparagus spears, tough ends trimmed; 1 tbsp Olive oil (for asparagus); 1/2 tsp Garlic powder; 1/2 cup Plain Greek yogurt; 2 tbsp Fresh dill, chopped; 1 tbsp Lemon juice; 1/2 tsp Lemon zest

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This dish is a quick and elegant meal that celebrates the fresh flavors of spring. Salmon fillets are pan-seared to achieve a crispy skin and moist, tender flesh. Alongside, vibrant green asparagus spears are roasted until perfectly tender-crisp. The meal is elevated by a simple yet flavorful sauce made with Greek yogurt, fresh dill, and lemon, offering a tangy and refreshing counterpoint to the rich salmon.

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Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Baking sheetLarge non-stick skilletSmall bowlWhisk

Instructions

1
Preheat oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread in a single layer. Roast for 10-12 minutes, or until tender-crisp and slightly browned.
2
While asparagus roasts, prepare the lemon-dill yogurt sauce: In a small bowl, whisk together Greek yogurt, chopped fresh dill, lemon juice, and lemon zest. Season with a pinch of salt and pepper. Taste and adjust seasonings as needed.
3
Pat salmon fillets dry with paper towels; season generously with salt and pepper. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
4
Place salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through to your desired doneness (internal temperature 145°F/63°C).
5
Divide the roasted asparagus among plates. Place a pan-seared salmon fillet next to the asparagus. Drizzle a generous amount of the lemon-dill yogurt sauce over the salmon and serve immediately.

Nutrition

Calories420 kcal

Protein40g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use frozen salmon or asparagus?

Yes, you can use frozen salmon (thaw completely and pat dry) and frozen asparagus (roast from frozen, adding a few minutes to cook time). Fresh is always preferred for best texture and flavor.

What other herbs can I use in the sauce?

While dill is classic, fresh parsley, chives, or a combination of all three would also be delicious in the yogurt sauce. A touch of fresh mint could also add a refreshing twist.

How do I know when the salmon is cooked perfectly?

Salmon is done when it flakes easily with a fork. If you have an instant-read thermometer, it should reach an internal temperature of 145°F (63°C) at its thickest part.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.