Salmon with Creamy Lemon-Dill Sauce
Orzo-Asparagus Sauté
Ingredients
- 1 (2¼-lb) salmon fillet, skinned
- 2 Tbsp butter, melted
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 1 lemon
- 1 (5.3-oz) carton plain Greek yogurt
- 1 tsp dried dill
Instructions
- Preheat oven to 425°F. Place fish on a large foil-lined baking sheet. Stir together butter, garlic, salt, and pepper; brush over fish.
- Bake 15 minutes or until fish flakes with a fork. Cut into serving-size pieces.
- Grate zest from lemon to equal ½ tsp; squeeze juice to equal 1 Tbsp.
- Stir together yogurt, lemon zest, lemon juice, and dill. Serve sauce with fish.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1½ cups orzo
- 1 Tbsp olive oil
- 1 small clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cut asparagus into 3-inch pieces.
- Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking.
- Drain orzo, and place in a bowl. Add oil, garlic, salt, and pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
230
|
210
|
440
|
| Fat (g) | 9 | 3 | 12 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 9 | 41 |
| Carb (g) | 2 | 37 | 39 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 330 | 200 | 530 |
Low Calorie Meal Plan
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