Salmon with Creamy Lemon-Dill Sauce
Orzo with Asparagus
Ingredients
- 1 (¾-lb) salmon fillet, skinned
- 1 Tbsp butter, melted
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ lemon
- ½ cup plain Greek yogurt
- 1 tsp dried dill
Instructions
- Preheat oven to 425°F. Place fish on a foil-lined baking sheet. Stir together butter, garlic, salt, and pepper; brush over fish.
- Bake 10 to 15 minutes or until fish flakes with a fork. Cut into 2 equal portions.
- Grate zest from lemon to equal ¼ tsp; squeeze juice to equal ½ Tbsp. Stir together yogurt, lemon zest, lemon juice, and dill. Serve sauce with fish.
Side Dish Ingredients
- ½ cup orzo
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- 1 tsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- 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 | 2 | 2 | |
| Calories |
300
|
200
|
500
|
| Fat (g) | 14 | 3 | 17 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 40 | 8 | 48 |
| Carb (g) | 2 | 35 | 37 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 480 | 293 | 773 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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