- 1 pound of salmon steaks
- 1 lemon, sliced
- ½ teaspoon dill
- ½ cup of yogurt
- 1 tablespoon olive oil
- 2 romaine hearts, chopped
- 1 head of radicchio, chopped
- ½ pound of fresh asparagus, cut into 1 inch pieces
- ½ cup Parmesan cheese
- ½ teaspoon lemon pepper
Preparation:
Preheat the oven to 425 degrees.
Lay the salmon steaks on a baking sheet and place slices of lemon on top.
Bake in the oven for 10-15 minutes, or until the salmon flakes easily with a fork.
Heat the olive oil in a pan.
Cook the romaine, radicchio, and asparagus in the oil for 5 minutes, tossing frequently.
Sprinkle with the lemon pepper and Parmesan cheese and toss into the vegetable salad.
Stir together the yogurt and dill.
Serve the salmon with a dollop of yogurt and dill on top and the salad on the side.
Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.
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