Garlic Herb Salmon with Asparagus (Printable Version)
Seasoned salmon fillets served with crispy potatoes and garlic sautéed asparagus for a complete, nutritious dinner.
# What You'll Need:
→ Salmon
01 -
2 salmon fillets (170g each)
02 -
2 tablespoons olive oil
03 -
1 tablespoon lemon juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon paprika
06 -
1 teaspoon dried parsley
07 -
Salt and pepper to taste
→ Potatoes
08 -
450g baby potatoes, halved
09 -
2 tablespoons olive oil
10 -
1 tablespoon fresh parsley, chopped
11 -
Salt and pepper to taste
→ Asparagus
12 -
450g asparagus, trimmed
13 -
2 tablespoons olive oil
14 -
1 clove garlic, minced
15 -
Salt and pepper to taste
# Steps To Follow:
01 -
Preheat oven to 200°C. In a bowl, toss halved baby potatoes with olive oil, salt, and pepper until well coated. Spread in a single layer on a baking sheet and roast for 20 minutes until golden and tender. Sprinkle with fresh parsley before serving.
02 -
In a small bowl, combine olive oil, lemon juice, minced garlic, paprika, dried parsley, salt, and pepper. Brush this marinade generously over both sides of the salmon fillets. Heat a skillet over medium heat and cook salmon for 4-5 minutes per side, or until the flesh flakes easily with a fork.
03 -
Using the same skillet after removing the salmon, add olive oil and minced garlic over medium heat. Add trimmed asparagus and sauté for 3-5 minutes, tossing occasionally until tender yet crisp and bright green. Season with salt and pepper to taste.
04 -
Arrange the roasted potatoes, salmon fillets, and sautéed asparagus on individual plates. Serve immediately while hot.
# Notes and Tips:
01 -
For best results, ensure the salmon reaches an internal temperature of 63°C.
02 -
You can substitute fresh herbs for dried by using three times the amount.