Blast from the Past Series: Post 6 on the Perfect Baked Salmon

269 Comments / Food & Recipes / By

If you’ve  been keeping up with my blog, you know that I’m off to Florida with The Boy, then road-tripping back up the East Coast to drive his grandparent’s car back to NY. I’ll be gone a week straight (and felt like disconnecting from technology for a while) but also didn’t want to leave you all blog-less. Hence my idea to do a Blast From the Past series. Here is post # 6 on making the most delicious healthy baked salmon…

Oh, and this is the very last Blast From the Past post in the series as I’ll be back ‘n’ bloggin’ tomorrow! If you’ve enjoyed reading about me, or want to learn more, this post on all of my favorite things pretty much sums me up in a nut shell.

[this post was originally published on August 17th 2010 as “Beauteous Baked Salmon with Lemon Dill Sauce & Asparagus“]

I was craving salmon all day long but didn’t want the usual boring grilled I usually go for in the summer. Hence I made up my own recipe using some ingredients in the fridge plus a few other additions I picked up at the grocery store. When my roommate came home from the gym and said “WOW, what smells so good?” I knew I did something right. Let’s just say, it turned out absolutely delicious, soooo delicious that after the last bite I wished I had more. YUM.
-4 oz. salmon fillet
-2 TB plain greek yogurt
-1 tsp. yellow mustard
-1 tsp. dijon mustard (or another fancy variety of your choice)
-approximately 2 TB fresh dill
-a small bundle of asparagus (enough for one serving plus some leftovers)
-1 TB freshly grated parmesan cheese
-1 TB olive oil
-1 clove garlic, crushed
-juice of 1/2 lemon
-s & p

1. Preheat oven to 375. In the meantime, line a baking sheet with large sheet of tin foil. Prepare asparagus by removing the “stems” and keeping the tips (the yummy part).

2. Place salmon in the middle of the tray and add asparagus to each side of the fish. Drizzle olive oil, parmesan cheese, garlic, salt and pepper over the asparagus. In a small cup or bowl, mix together the lemon juice, yogurt, and mustards. Spread over the salmon, covering all the edges, then top with fresh dill.

3. Wrap everything up in foil so that it’s completely covered (loosely). Bake for 20 minutes and serve immediately!

269 thoughts on “Blast from the Past Series: Post 6 on the Perfect Baked Salmon”

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