0:15

To Prep

0:20

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

2

SERVINGS

4.5

AVG RATING

(1 Member)

Baked lemon salmon with asparagus and potatoes

Ingredients
  • 1 lemon
  • Melted butter, to grease
  • 2 large (about 400g) sebago (brushed) potatoes, washed
  • 1 1/2 tablespoons olive oil
  • Salt & freshly ground black pepper
  • 2 (about 180g each) Atlantic salmon fillets with skin on
  • 1 bunch asparagus, woody ends diagonally trimmed
  • 90g butter, at room temperature, cubed
  • 1 teaspoon roughly chopped fresh dill
    • Method
    • Notes
    1. Step 1

      Preheat oven to 200°C. Cut six 2mm-thick slices from the lemon and set aside. Juice the remaining lemon and reserve 1 tablespoon juice.

    2. Step 2

      Brush baking tray with melted butter. Peel and very thinly slice potatoes. On a greased tray, arrange some slices overlapping in a circular pattern to form two 13cm discs. Continue to layer remaining slices on top in a circular pattern. Drizzle each stack with 1 teaspoon of the oil and season with salt and pepper. Bake in preheated oven for 15 minutes or until tender.

    3. Step 3

      Meanwhile, lift skin on salmon, leaving both ends attached to make an opening between the flesh and skin. Place 3 lemon slices in each opening.

    4. Step 4

      Heat remaining oil in non-stick frying pan over medium-high heat. Add salmon skin-side down and cook for 2 minutes. Turn and cook for 1-2 minutes for medium. Place on a plate and cover with foil. Set aside.

    5. Step 5

      Add asparagus to baking tray in single layer and bake for a further 5 minutes or until potatoes are crisp and golden around the edges.

    6. Step 6

      Meanwhile, heat reserved lemon juice in a small saucepan over medium-low heat. Gradually add butter a cube at a time, whisking until it melts and incorporates before adding the next cube. Continue until all butter is incorporated. Whisk in dill and season with salt and pepper.

    7. Step 7

      Use an egg lift to place potato stacks on serving plates, top with salmon and drizzle with lemon butter sauce. Serve immediately with asparagus.

    wine suggestion: Try a lighter red like a pinot noir