Sheet Pan Salmon & Asparagus with Tzatziki Sauce

Recipe

Makes 2 servings | Prep time: 5 mins | Cook time: 14-16 mins INGREDIENTS:

• 1/2 pound (8 ounces) wild-caught salmon, cut into two 4-ounce portions

• 1 bunch asparagus spears

• 1 tablespoon avocado oil

• Salt + pepper, to taste

For the Tzatziki Sauce:

• 2-3 tablespoons plain Greek yogurt

• 1-2 tablespoon cucumber, peeled and thinly sliced

• 2 teaspoons fresh dill

• 1 teaspoon lemon juice

• 1/4 teaspoon lemon zest

• Dash of turmeric

INSTRUCTIONS:

1. Preheat oven to 375 degrees F. Cover a baking sheet with foil. Place salmon skin-side down and asparagus spears on the baking sheet, drizzle both with avocado oil and sprinkle with salt and pepper. Bake in the oven for 14-16 minutes or until fish is cooked through, opaque and flaky.

2. While the fish and asparagus are cooking, make the tzatziki sauce in a small bowl and whisk together.

3. Plate each salmon portion with half the asparagus spears and top the salmon with tzatziki sauce.

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