Spring Parchment Baked Salmon With Fennel Yogurt Sauce

Spring Parchment Baked Salmon With Fennel Yogurt Sauce

Spring Parchment Baked Salmon With Fennel Yogurt Sauce

By Epicurious
Serves 4

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Details
  • Servings:   4
  • Calories:   192
  • Protein:   12g
  •  
  • Fiber:   3g
  • Sugar:   3g
  • Carb Total:   5g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   14g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • nordic
Comments
Ingredients
  • 6 Ounces wild skinless salmon filet
  • 2 Asparagus stalks
  • 1/2 Fennel bulb (reserve fronds for sauce)
  • 1/2 Meyer lemon; thinly sliced and seeds removed
  • 1 Tablespoon Meyer lemon juice
  • 1/4 Cup shucked English peas
  • 2 Tablespoons olive oil
  • Pea sprouts for garnish
  • Salt and pepper to taste
  • 1/4 Cup Greek yogurt
  • 1 Tablespoon lemon juice
  • 2 Tablespoons fennel fronds; chopped
  • 1 Tablespoon tarragon; chopped
  • Salt and pepper to taste
Instructions

Spring Parchment Baked Salmon With Fennel Yogurt Sauce serves 4 original recipe by Epicurious.

View original preparation instructions

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