Description
This Asparagus Stuffed Salmon with Lemon Dill Sauce is a delicious and elegant dish featuring tender salmon fillets stuffed with a creamy blend of cream cheese, parmesan, garlic, fresh dill, and lemon zest, paired with crisp asparagus spears. Baked to perfection and topped with a tangy lemon dill sauce made from Greek yogurt, this recipe offers a perfect balance of flavors and a healthy, satisfying meal ideal for a weeknight dinner or special occasion.
Ingredients
Scale
For the Stuffed Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- 12 asparagus spears, trimmed
- 4 oz (113g) cream cheese, softened
- ¼ cup (25g) grated parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- Zest of 1 lemon
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Lemon Dill Sauce:
- ½ cup (120g) Greek yogurt or sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a deep pocket along the side of each fillet to create room for the stuffing.
- Make the cheese mixture: In a small bowl, combine the softened cream cheese, grated parmesan, minced garlic, chopped fresh dill, lemon zest, salt, and black pepper. Mix until well blended.
- Stuff the salmon fillets: Spoon the cheese mixture into each salmon pocket, then add 2 to 3 trimmed asparagus spears inside. Gently press the filling to secure it within the fillet.
- Season and oil the salmon: Place the stuffed fillets on the lined baking sheet. Drizzle olive oil over each fillet and sprinkle with additional salt and black pepper to taste.
- Bake the salmon: Bake the salmon in the preheated oven for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork, ensuring it is cooked through.
- Prepare the lemon dill sauce: While the salmon bakes, whisk together Greek yogurt, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper in a bowl until smooth. Adjust seasoning as needed.
- Serve: Plate each stuffed salmon fillet and drizzle with the prepared lemon dill sauce for a bright and creamy complement.
- Garnish: Optionally, garnish your dish with extra fresh dill, lemon wedges, or microgreens to enhance presentation and flavor.
Notes
- You can substitute sour cream for Greek yogurt in the lemon dill sauce for a tangier flavor.
- To save time, prepare the cheese mixture and lemon dill sauce ahead of time.
- Ensure not to overcook the salmon; it should remain moist and tender.
- Asparagus spears should be trimmed to remove the woody ends before stuffing.
- For a gluten-free meal, verify that all ingredients, especially parmesan cheese, are certified gluten-free.
