• Heat oven to 400°. In a food processor, combine skyr, 1 cup dill, 2 scallions, the milk, 1 tbsp vinegar and 1/4 tsp salt. Process until well blended. Set aside.

  • Slice asparagus into 2-inch pieces on the bias. Toss on a rimmed baking sheet with 1 tbsp olive oil and 1/4 tsp each salt and pepper. Roast at 400° for 12 minutes, until tender and lightly charred.

  • Meanwhile, season salmon with 1/4 tsp each salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Add salmon, skin side up, and cook 2 minutes, until browned. Transfer salmon, skin side down, to a foil-lined baking sheet. Roast 5 minutes, until cooked.

  • In a large bowl, whisk 3 tbsp vinegar, 2 tbsp olive oil and 1/4 tsp each salt and pepper. Toss with asparagus, kale, tomatoes, 2 scallions and 1/2 cup chopped 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.

Nutrition Facts

450 calories; 24 g total fat; 690 mg sodium. 14 g carbohydrates; 14 g protein;