1/4 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
1/4 cup nonfat plain yogurt
1 tsp. Dijon mustard
1/4 tsp. grated lemon peel
Preheat oven to 425°.
Arrange salmon and asparagus on baking sheet, then evenly drizzle with 2 teaspoons lemon juice.
Roast salmon with asparagus 15 minutes or until salmon flakes with a fork and asparagus is tender.
Meanwhile, bring remaining ingredients just to a boil in 1-quart saucepan over medium heat, stirring frequently. Reduce heat and simmer 1 minute. Serve sauce over salmon and asparagus. Garnish, if desired, with lemon wedges.