📖 Instructions

1. First things first, let's prep those peppers! Preheat your oven to 375°F (190°C). While the oven heats up, grab four bell peppers (any color will do, I like a mix for the visuals) and slice them in half lengthwise. Remove the seeds and membranes – nobody wants those! Give 'em a good rinse and set aside to dry slightly.
2. Now, for the star of the show: the salmon! You'll need about 1 pound of salmon fillet, skin removed. Chop it into small, bite-sized pieces. If you're using frozen salmon, make sure it's fully thawed and patted dry with paper towels. Nobody likes soggy salmon!
3. Asparagus time! Snap off the tough ends of about 1 bunch (around 1 pound) of asparagus. Chop the spears into 1-inch pieces. I like to blanch them quickly in boiling water for about 2 minutes, then plunge them into an ice bath to stop the cooking process. This keeps them nice and bright green.
4. Time to make the magic happen! In a large bowl, combine the chopped salmon, blanched asparagus, 1/2 cup of cooked quinoa (or rice, if you prefer), 1/4 cup of chopped red onion, 2 cloves of minced garlic, the zest of 1 lemon, and 2 tablespoons of chopped fresh dill. Season with salt and pepper to your liking. Don't be shy with the dill!
5. Now, gently stuff each pepper half with the salmon and asparagus mixture. Pack it in there, but don't overstuff them, they might explode in the oven. Arrange the stuffed peppers in a baking dish. Add about 1/2 cup of water to the bottom of the dish to prevent them from drying out.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the salmon is cooked through. The internal temperature of the salmon should reach 145°F (63°C).
7. While the peppers are baking, let's whip up that dreamy dill sauce. In a small bowl, whisk together 1/2 cup of plain Greek yogurt, 2 tablespoons of mayonnaise (or sour cream, if you're feeling wild), 2 tablespoons of chopped fresh dill, 1 tablespoon of lemon juice, 1/2 teaspoon of Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasonings as needed. It should be tangy, creamy, and bursting with dill flavor.
8. Once the peppers are done, remove them from the oven and let them cool slightly. Drizzle generously with the dill sauce. Garnish with extra fresh dill sprigs and a lemon wedge for serving. Prepare for deliciousness!