Ingredients:
• 4 salmon filets (about 1-inch thick)
• Salt and pepper to taste
• ½ cup plain Greek yogurt
• 2tbsp mayonnaise
• 1tbsp dried chives
• 1tsp freshly grated lemon zest
• ½ tsp dried dill
• ½ cup roasted pistachios, chopped

For shaved asparagus salad:
• 500g asparagus spears
• ¼ cup extra virgin olive oil
• 1tbsp fresh lemon juice
• 1tsp freshly grated lemon zest
• 1 garlic clove, grated
• Salt and pepper to taste
• ¼ cup shaved parmesan cheese, or more if you’d like!

Method:
Preheat the oven to 200oC. Season the salmon all over with salt and pepper. In a bowl, whisk together the yogurt, mayo, chives, lemon zest and dill. Spread it on top of the salmon filets. Top with the crushed pistachios. Roast the salmon for 12-15 minutes, until it flakes easily with a fork. While the salmon roasts, make the asparagus salad.

To shave the asparagus spears, take a vegetable peeler and run it back and forth on the sides of the asparagus, leaving the tops whole and adding it all to a large bowl. In a smaller bowl, whisk together the olive oil, lemon juice, zest, grated garlic, salt and pepper. Pour it over the asparagus and toss well multiple times. Add in the shaved parmesan and toss. Taste and season more with salt and pepper if needed. Serve the salmon with the shaved asparagus on the side. Enjoy!