Ingredients
Scale
- 4 (6-oz) Salmon fillets
- 2 cups Low-fat or 2% cottage cheese
- 1 lb Asparagus, woody ends trimmed
- 2 tbsp Olive oil
- 1 tbsp Garlic powder
- 1 tsp Smoked paprika
- 1 Lemon, zested and juiced
- 2 tbsp Fresh dill, chopped
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with a paper towel to ensure a good sear. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Rub the olive oil over the salmon and the asparagus, then sprinkle the seasoning mix evenly over both. Set the asparagus aside on one half of a large rimmed baking sheet.
- Place the salmon fillets on the other half of the baking sheet next to the asparagus. Roast in the oven for 12 to 15 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork and the asparagus is tender-crisp. While the salmon cooks, place the cottage cheese, lemon juice, lemon zest, and fresh dill into a blender or food processor. Pulse until the cottage cheese is completely smooth and creamy.
- Divide the roasted asparagus among four meal prep containers. Place one salmon fillet in each container. Top each fillet with a generous dollop (about 1/2 cup) of the whipped cottage cheese sauce. Garnish with extra fresh dill and a slice of lemon. Secure the lids and store in the refrigerator for up to 3 days.
- Cook Time: 25 minutes