7
25

Ingredients

  • 1 pound asparagus (trimmed)
  • 3 teaspoons lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 1/4 cup nonfat yogurt plain
  • 1 teaspoon dijon mustard
  • 4 salmon fillets (about 1 lb.)

Directions

  1. Preheat oven to 425°.
  2. Arrange salmon and asparagus on baking sheet, then evenly drizzle with 2 teaspoons lemon juice.
  3. Roast salmon with asparagus 15 minutes or until salmon flakes with a fork and asparagus is tender.
  4. Meanwhile, bring remaining ingredients just to a boil in 1-quart saucepan over medium heat, stirring frequently. Reduce heat and simmer 1 minute. Serve sauce over salmon and asparagus. Garnish, if desired, with lemon wedges.
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