Servings: 4 servings
Calories: 392kcal
Equipment
- sheet pan
- mixing bowl
- measuring cups
- measuring spoons
- grater
- chef's knife
- cutting board
Ingredients
- 4 (4-6 oz) salmon filets
- 1 lb asparagus
- 1 cup cherry tomatoes
Oil Blend
- ¼ cup extra virgin olive oil
- juice of 1 lemon
- 2 cloves garlic, grated
- 1 tablespoon whole grain mustard 1
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- kosher salt and fresh ground pepper, to taste
Tzatziki
- ½ med cucumber, grated
- 8 oz plain greek yogurt
- 1 clove garlic, grated
- juice of ½ a lemon
- 1 teaspoon fresh dill, minced
- 1 teaspoon fresh chives, minced
- kosher salt and fresh ground pepper, to taste
Instructions
The Salmon, Veggies, and Seasoning
- Preheat the oven to 400°.
- Layout the salmon, asparagus, and cherry tomatoes onto a parchment paper lined sheet pan.
- Grab a glass measuring cup and measure out the oil olive. Whisk in the the lemon juice, mustard, dill, oregano, and grated garlic. Add a healthy pinch of salt and fresh ground pepper, to your taste. Drizzle this over the salmon, asparagus, and tomatoes.
- Place the salmon and veggies into the oven and let it roast for 15 minutes.
The Tzatziki and Serving
- Add the Greek yogurt to a mixing bowl. Add the grated cucumber, garlic, lemon juice, fresh dill and chives. Mix that together until combined. Add kosher salt and fresh ground pepper, to your taste.
- In the time that it takes to make the tzatziki, the Sheet Pan Salmon should be done. All that's left to do is serve the salmon, dollop the sauce, and enjoy!
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 9g | Protein: 37g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 1876mg | Potassium: 1116mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 16mg | Calcium: 132mg | Iron: 4mg
Tried this recipe?Let us know how it was!