Roasted Salmon with Artichoke Hearts and Leeks with Lemon-Dill Yogurt Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			ROASTED ARTICHOKE HEARTS AND LEEKS: 2 tablespoons olive oil 2 tablespoons lemon juice 3 garlic cloves, minced 1/2 tsp kosher salt 1/4 tsp ground pepper 2 - 14oz cans quartered artichoke hearts, drained, rinsed, patted dry. 2 leeks, sliced thin and cleaned. ROASTED SALMON: 4 salmon fillets 1/2 tsp kosher salt 1/4 tsp ground pepper LEMON-DILL YOGURT SAUCE: 1 cup nonfat or low-fat plain Greek yogurt 1 tablespoon finely chopped fresh dill 2 tablespoons lemon juice 1/4 tsp garlic powder salt & pepper to taste
			ARTICHOKE & LEEKS: - Preheat oven to 425 degrees. Combine the oil, lemon juice, garlic, salt and pepper in a mixing bowl. Add the artichokes and leeks to the bowl and stir to coat evenly. On a baking sheet, add parchment paper then spread out the mixture in a single layer. Roast for 20 min or until the vegetables are slightly browned and crispy. SALMON: - While vegetables are roasting place salmon skin side down on a second baking sheet covered with parchment paper. Brush with olive oil then spinkle salt & pepper on top. Roast in the oven along side the veggies for 12 - 15 minutes or until desired doneness. LEMON-DILL YOGURT SAUCE: - Mix all ingredients in a small bowl. ASSEMBLE: - On a plate place 2-3 spoons of the Roasted Veggies then top with Salmon then Lemon Dill Yogart Sauce.