Spicy Roasted Salmon with Dill-Caper Sauce
Orzo, Asparagus, and Tomato Toss
Ingredients
- ½ (1-oz) pkg fresh dill, divided
- 1 lemon
- 1 (½-lb) salmon fillet
- 2 tsp olive oil
- 1 tbsp minced garlic
- ⅛ tsp salt
- ⅛ tsp crushed red pepper
- 2 Tbsp reduced-fat sour cream
- 1 Tbsp capers, minced
Instructions
- Preheat oven to 425°F. Chop enough dill to measure 1½ tsp, and reserve remaining sprigs for sauce. Thinly slice half of lemon; squeeze juice from remaining half to measure 1 tsp.
- 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 tsp chopped dill. Serve sour cream mixture with fish.
Side Dish Ingredients
- ⅓ cup whole wheat orzo
- ¾ lb asparagus, cut into 3-inch pieces
- ¾ cup grape tomatoes, halved
- 3 Tbsp refrigerated lemon vinaigrette
- 3 Tbsp crumbled feta cheese
- 1½ Tbsp 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 | 2 | 2 | |
| Calories |
210
|
263
|
473
|
| Fat (g) | 11 | 10 | 21 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 24 | 10 | 34 |
| Carb (g) | 3 | 34 | 37 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 318 | 314 | 632 |
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