Baked Salmon with Crushed Potatoes and Fresh Herbs
- 450g / 1 pound salmon fillet
- 225g / 8 ounces fresh asparagus
- 3g / 1 clove garlic
- 800g / 1 3/4 pounds cooked potatoes
- 115g / 1/2 cup unsalted butter
- fresh thyme leaves
- salt and freshly ground black pepper
- 25g / 1/2 lemon
- 85g / 3/4 cup finely grated parmesan cheese
1. Preheat the oven to 425°F (220°C).
2. Brown the butter in a saucepan over medium heat stirring occasionally until it starts to turn golden and smells nutty then remove from heat and stir in minced garlic.
3. Place the cooked potatoes on a baking sheet lined with parchment paper and gently crush them with a fork.
4. Arrange the salmon and asparagus alongside the potatoes then brush the salmon asparagus and potatoes with the garlic butter and season with salt and pepper.
5. Slice the lemon and place it on top of the salmon then sprinkle with thyme and top the potatoes with grated parmesan cheese.
6. Bake in the preheated oven for 20 minutes.
7. Combine crème fraiche with finely chopped cucumber parsley and grated lemon zest then season with salt and pepper to taste and serve alongside the salmon and potatoes.
- oven
- saucepan
- baking sheet
- parchment paper
- fork
- knife
- cutting board
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