Spicy Roasted Salmon with Dill-Caper Sauce
Orzo, Asparagus, and Tomato Toss
Ingredients
- 1 (1-oz) pkg fresh dill, divided
- 2 lemons
- 1 (2-lb) salmon fillet
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp crushed red pepper
- ½ cup reduced-fat sour cream
- 3 Tbsp capers, minced
Instructions
- Preheat oven to 425°F. Chop enough dill to measure 1½ Tbsp, and reserve remaining sprigs for sauce. Thinly slice 1½ lemons; squeeze juice from remaining half.
- Place fish on a parchment paper-lined baking sheet; rub with oil and garlic. Sprinkle with salt and red pepper; top with dill sprigs and lemon slices.
- Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, stir together lemon juice, sour cream, capers, and 1½ Tbsp chopped dill. Serve sour cream mixture with fish.
Side Dish Ingredients
- 1 cup whole wheat orzo
- 2 lb asparagus, cut into 3-inch pieces
- 1 pint grape tomatoes, halved
- ½ cup refrigerated lemon vinaigrette
- ½ cup crumbled feta cheese
- ¼ cup chopped red onion
Side Dish Instructions
- Cook orzo according to package directions, adding asparagus during last 2 minutes of cooking.
- Drain orzo mixture, and place in a bowl. Add tomatoes, dressing, cheese, and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
263
|
214
|
477
|
| Fat (g) | 13 | 6 | 19 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 32 | 9 | 41 |
| Carb (g) | 3 | 32 | 35 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 387 | 188 | 575 |
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