Ingredients
Lemon Quark Sauce
- 1 cup quark, plain
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons minced garlic, divided
Salmon
- 1 pound asparagus, trimmed
- 4 6-ounce filets salmon
- 1 tablespoon butter
- 1/2 teaspoon kosher salt, additional to taste
- 1/4 teaspoon ground black pepper, additional to taste
- 1/4 cup dill, roughly chopped
- 8 thin slices lemon
- 1 tablespoon olive oil
Nutrition Information
Serving size: 1 salmon filet
Calories: 360
Carbohydrate: 11g (4%)
Protein: 39g (78%)
Total Fat: 19g (29%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 106mg (35%)
Sodium: 286mg (12%)
Dietary Fiber: 3g (12%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Lemon Quark Sauce
To make lemon quark sauce, whisk together 2 tablespoons of lemon juice, 2 tablespoons of lemon zest and ½ teaspoon of minced garlic into 1 cup of plain quark. Season the lemon quark with salt and pepper to taste. Let sit to develop flavors while the salmon bakes.
Salmon
Preheat oven to 350 degrees Fahrenheit.
Cut four pieces of parchment paper into large rectangles (14x12" piece of parchment paper). Fold the parchment paper in half and cut out a heart shape. Place asparagus on the bottom half of the parchment paper then top with salmon filet. Brush each salmon filet with melted butter then sprinkle with salt, black pepper, remaining minced garlic, dill, and top each with two lemon slices. Seal the parchment paper by folding it in half and folding the edges over each other to close. Brush the packet and it’s edges with olive oil. Bake for 20 minutes.
Carefully remove the salmon packets from the oven and slice open (be careful, will be filled with hot steam). Top each salmon filet with ¼ cup of the lemon quark. Enjoy!
Recipe note: Serve with your choice of pasta, rice, quinoa, or side salad.
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