1 Lemon, thinly sliced
1 Lemon, Zested and Juiced
1 ½ T. Plain Greek Yogurt
1 ½ T. Dijon Mustard
1 T. fresh Dill, chopped, plus additional for garnish if desired
Salt & Pepper
2 lb. Salmon Filet
1 lb. Thin Asparagus, ends trimmed
4 cloves Garlic, minced
2 T. EVOO

Preheat oven to 450. Spread lemon slices around baking pan. In small bowl mix juice, zest, yogurt, and mustard. Season with salt and pepper and dill. Season salmon with salt and pepper and place on baking sheet. Spread yogurt sauce over salmon evenly. In large bowl toss asparagus with garlic and oil, season with salt and pepper and then scatter on sheet around salmon. Bake 15-20 minutes, until desired doneness, checking on fish at the 10-12 minute mark. Remove from pan and serve with a sprinkle of fresh dill and additional lemon.