Slow-Roasted Salmon with Lemon, Dill and Asparagus

Ingredients

• 4 fillets Salmon fillet
• 3 tbsp Extra-virgin olive oil
• 2 Lemon, one sliced, one juiced
• 3 tbsp Fresh dill, chopped
• 3 cloves Garlic, sliced
• 1 bunch Asparagus, trimmed
• 1 ½ lb Yukon gold potatoes, halved if small, quartered if large
• ½ cup Plain nonfat Greek yogurt
• 1 tsp Dijon mustard
• ¾ tsp Kosher salt
• ½ tsp Black pepper

Method

1. Heat oven to 425°F. Toss potatoes with 1 tbsp oil and salt, roast 25 minutes while you prep everything else.
2. Drop the oven to 275°F. Push the potatoes aside, lay the salmon on the pan, rub with 1 tbsp oil, season, and cover with lemon slices and garlic.
3. Roast 22-25 minutes. At 275°F the albumin never squeezes out, so the fish stays silky — it is done when it flakes at a gentle press, around 125°F internal.
4. Add the asparagus alongside for the last 12 minutes with the last tablespoon of oil.
5. Sauce: stir yogurt with dill, Dijon, lemon juice, salt and pepper.
6. Serve with the sauce spooned across and extra lemon.

Notes

✨ The restaurant touch

Slow roasting is what high-end restaurants do to salmon. It is a lower oven and more time, and it is nearly impossible to overcook.

🧒 For the kids

Kids usually prefer salmon plain with lemon. Serve the sauce on the side and let them dip the potatoes in it.

🌿 From the garden

Dill self-seeds and comes back every year once you let one plant flower.

🥡 Leftovers

Cold salmon flaked over the next day's salad is better than reheating it.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.