Description
A restaurant-quality meal featuring perfectly seared salmon with crispy skin, served over a creamy asparagus purée and accompanied by golden, herb-roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each), skin-on
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh dill for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, thyme, salt, and pepper. Roast for 25-30 minutes until golden and tender.
- Steam or boil asparagus until tender, about 5 minutes. Blend with heavy cream, garlic, and half the lemon juice until smooth. Season with salt and pepper.
- Pat salmon dry and season with salt and pepper. Heat remaining olive oil in a skillet over medium-high. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy. Flip and cook for 2-3 minutes more until desired doneness.
- Stir butter into creamed asparagus until melted and creamy. Serve salmon over asparagus purée with roasted potatoes on the side. Garnish with lemon zest and dill.
Notes
You can customize the seasonings to taste.