Roasted Salmon with Asparagus and Lemon Garlic Glaze

• 1 bunch asparagus
• Olive oil
• Kosher or fine sea salt
• Freshly ground black pepper
• 1 lemon
• 1 (1¼-pound/565-gram) salmon filet
• 5 sprigs fresh dill
• ½ cup (120 mL) tzatziki sauce

• Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper for easy cleanup.
• Trim the tough, woody ends from the asparagus. Arrange the spears on the sheet pan, drizzle with 1 tablespoon olive oil, and season with a generous pinch of salt and freshly ground black pepper. Toss to coat, then move the asparagus to the sides of the pan to leave space in the center for the salmon.
• Slice half the lemon into rounds. Place the salmon, skin-side down, in the center of the pan. Drizzle the salmon with 1 tablespoon olive oil and rub it into the flesh. Squeeze the juice from the remaining half of the lemon over the fish. Season with a large pinch of salt and black pepper. Lay two dill sprigs on the salmon and top with the lemon slices. Roast in the oven for 15–20 minutes, depending on the thickness of the fillet, until the salmon is cooked through.
• Chop the remaining dill and sprinkle over the salmon and asparagus before serving. Serve with tzatziki sauce on the side.

Nutrition