Roasted Salmon and Asparagus

The New Nordic. "Wild foods, and leafy greens and fatty fish - welcome to the heart-healthy Nordic diet. It's a way of life in Sweden, Denmark, Norway, Finland, and Iceland, and this simple recipe will help you eat like a Viking right there in your home!"
(serves 4)

1 cup plain Greek yogurt
1&1/2 cups roughly chopped fresh dill, plus more for garnish
4 scallions, sliced
1/4 cup whole* milk
1/4 cup white wine vinegar
1 t. kosher* salt
2 bunches pencil- thin asparagus, trimmed
1/4 cup EVOO
3/4 t. freshly* ground pepper
4 (6 oz. each) wild-caught salmon (center cut)
4 cups baby kale or spinach*
1 cup yellow grape tomatoes, halved

Preheat oven to 400. In a food processor, combine yogurt,1 cup dill, 2 scallions, the milk, 1 T. vinegar, and 1/4 t. salt.  Process until well blended. Set aside. Slice asparagus into 2" pieces on the bias. Toss on a rimmed baking sheet with 1 T. EVOO and 1/4 t. each S&P. Roast for 12 min., until tender and lightly charred. Meanwhile, season salmon with 1/4 t. each S&P. Heat 1 T. EVOO in a skillet over med.-high. Add salmon, skin side up, and cook 2 min. until browned. Transfer salmon, skin side down, to a foil-lined rimmed baking sheet. Roast 5 min. until cooked. In a large bowl, whisk 3 t. vinegar, 2 T. EVOO, and 1/4 t. each S&P. Toss with asparagus, kale or spinach, tomatoes, 2 scallion, and 1/2 cup dill. Divide among 4 plates and serve salmon on top. Drizzle with yogurt sauce and garnish with more dill. Serve remaining sauce on the side.

"If you want something, go get it. Period."

Love,

MM