Ingredients

• 1/4 cup reduced fat sour cream or Greek yogurt
• 1/4 cup reduced fat or light mayonnaise
• 2 tablespoons Dijon mustard (I use Grey Poupon)
• 1 tablespoon fresh or 1/2 teaspoon dried dill
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper
• Four, 6 ounce salmon filets
• 3/4 pound fresh asparagus spears, trimmed
• Olive oil

Directions

1. Blend sour cream, mayonnaise, and mustard until smooth. Add dill and lemon juice; season to taste with salt and black pepper. May be prepared in advance and chilled.

2. Preheat oven to 400 degrees. Arrange the salmon filets on one side of the baking sheet. Toss asparagus spears with 2 teaspoons of olive oil and place in a single layer on the baking sheet with the salmon. Generously season salmon and asparagus with salt and pepper. Roast 10 to 12 minutes or until salmon is just cooked through. Transfer to serving plates and spoon the mustard dill sauce over the roasted fish filets.

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