Name: Roasted Salmon & Asparagus with Dill-Mustard Sauce
Prep time: 25 min
Total time: 45 min
Ingredients: 12 ounces baby potatoes, halved; 4 tablespoons olive oil, divided; 0.75 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 1 bunch asparagus (about 1 lb.), trimmed; 1.25 pounds salmon fillet, skin removed, cut into 4 portions; 4 sprigs fresh dill plus 1/4 cup chopped, divided, plus more for garnish; 1 whole lemon, sliced, plus 2 Tbsp. lemon juice, divided; 1 large shallot, finely chopped; 3 tablespoons Dijon mustard; 1 tablespoon capers, rinsed

Roasted Salmon & Asparagus with Dill-Mustard Sauce

5.0

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1 Review

The classic pairing of dill and roasted salmon gets an upgrade with a tangy mustard-caper sauce.

Hilary Meyer

Updated on March 11, 2020

Prep Time:

25 mins

Additional Time:

20 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Pregnancy High-Protein Nut-Free Omega-3 Soy-Free

Jump to Nutrition Facts

Ingredients

12 ounces baby potatoes, halved
4 tablespoons olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 bunch asparagus (about 1 lb.), trimmed
1 ¼ pounds salmon fillet, skin removed, cut into 4 portions
4 sprigs fresh dill plus 1/4 cup chopped, divided, plus more for garnish
1 whole lemon, sliced, plus 2 Tbsp. lemon juice, divided
1 large shallot, finely chopped
3 tablespoons Dijon mustard
1 tablespoon capers, rinsed

Directions

Preheat oven to 425 degrees F.
Combine potatoes, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a medium bowl; stir until evenly coated. Spread on a large rimmed baking sheet. Roast for 10 minutes.
Meanwhile, toss asparagus with 1 Tbsp. oil and 1/4 tsp. salt in the medium bowl. After the potatoes have roasted for 10 minutes, remove from oven. Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. Sprinkle the salmon with the remaining 1/4 tsp. salt and top with dill sprigs and lemon slices.
Continue roasting until the vegetables are tender and beginning to brown and the salmon flakes easily with a fork, about 10 minutes more.
Meanwhile, heat the remaining 2 Tbsp. oil in a small skillet over medium heat. Add shallot and cook, stirring, until just beginning to brown, about 3 minutes. Whisk in mustard, capers, lemon juice, and the remaining 1/4 tsp. pepper; heat through. Stir in chopped dill.
Discard the lemon slices and dill sprigs. Serve the salmon and vegetables with the dill sauce and garnish with additional fresh dill, if desired.

Nutrition Facts (per serving)

513	Calories
33g	Fat
22g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 4 oz. salmon + 1 1/4 cups vegetables + 2 Tbsp. sauce
Calories 513
% Daily Value *
Total Carbohydrate 22g	8%
Dietary Fiber 4g	14%
Total Sugars 2g
Protein 33g	66%
Total Fat 33g	42%
Saturated Fat 6g	30%
Cholesterol 78mg	26%
Sodium 708mg	31%
Potassium 1044mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.