Salmon and Asparagus
with Salad Potatoes and Chive Butter Sauce
This Salmon and Asparagus with Salad Potatoes and Chive Butter Sauce is a premium pan-fried dish with deliciously crisp skin and deep flavour.
Servings
2
Ready In:
40 minutes
Calories:
514 kcal per serving
Good For:
1 of your 5 a day
Salmon and Asparagus
Per Serving:
Energy (kJ/kcal) – 2151/514
Fat (g) – 28
Sat. Fat (g) – 11
Carbohydrates (g) – 33
Sugars (g) – 6
Fiber (g) – 0
Protein (g) – 24
Cholesterol (mg) – 0
Salt (g) – 0.17
- 30g Butter
- 350g Salad Potatoes
- 125g Baby Plum Tomatoes
- Chives
- 150g Asparagus
- Salmon (2 Fillets)
Step by Step Instructions
Step 1: Roast the Potatoes
Preheat your oven to 200°C and remove the butter from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel) and pop on a large baking tray. Drizzle with oil and season with salt and pepper.
Toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.
Step 2: Prepare the Ingrediants
Meanwhile, trim and discard the bottom 2cm from the asparagus. Chop the baby plum tomatoes in half. Finely chop the chives (or use scissors).
Step 3: Roast the Vegetables
Pop the asparagus and tomatoes on another baking tray and drizzle with oil. Season with salt and pepper, toss to coat and spread out.
When the potatoes have 10 mins left, put the veggies in the oven to roast until the asparagus is tender and the tomatoes soft and sticky, 8-10 mins.
Step 4: Make the Butter
Meanwhile, put the butter in a small bowl and mash with a fork until soft. Stir in the chives and season with a pinch of salt and pepper.
Set aside (keep at room temperature!).
Step 5: Cook the Salmon
When the veggies are in the oven, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. When the pan is hot, carefully lay in the fish skin-side down. Lower the heat slightly and fry until the skin is crisp, 4-5 mins.
TIP: Don’t try and turn the fish too soon or the skin won’t crisp! Turn and cook for a further 4-5 mins.
IMPORTANT: The salmon is cooked when opaque in the centre.
Step 6: Finish and Serve the Dish
When the salmon is cooked, remove the pan from the heat and turn the salmon fillets so as they are skin-side down. Divide the chive butter between the top of each salmon fillet – it will melt from the heat of the fish.
Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon. Drizzle over the buttery juices from the pan and enjoy!
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