Salmon and Creamy Dill Sauce with Roasted Asparagus

 Salmon and Creamy Dill


6-7 oz. piece of salmon per person

1 clove of garlic finely minced

1 tbs. Fresh flat leaf parsley finely chopped

1 tsp. Fresh dill finely chopped

1 Tbs. extra virgin olive oil

1/4 tsp. Each of salt and pepper


Creamy Dill Sauce

3/4 cup sour cream

1/4 mayonnaise

1 Tbs. freshly squeezed lemon juice

1/4 cup freshly chopped dill

Optional:  1 tsp. creamy horseradish sauce 

salt and pepper to taste


Preheat the oven to 400 degrees.

Place salmon on a baking sheet lined with foil.

Drizzle extra virgin olive oil, salt and pepper over salmon.

Rub  chopped garlic, parsley and dill over the top of the salmon.

 Bake salmon herb side up  for 15-18 minutes in the oven.



Creamy Dill Sauce

Combine sour cream, mayonnaise, lemon juice and dill (horseradish sauce if you want a little heat)  into a mixing bowl. Add salt and pepper to taste.  You can make the sauce ahead of time.

Spoon chilled creamy dill sauce over salmon.





Roasted Asparagus


1 lb. asparagus spears 

1-2 tbs. Extra virgin olive oil 

1 tsp. Salt

1/4 tsp. Pepper


Preheat oven to 400 degrees.

Rinse asparagus and break or cut off tough ends.


Line a baking sheet with foil.  Place asparagus on the foil and drizzle with the extra virgin olive oil.  Sprinkle it with salt and pepper. Combine all the ingredients and lay in a single layer on the sheet pan.


Roast for 10-12 minutes until the asparagus is slightly browned and tender.

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