If you love salmon and asparagus, this recipe is for you. This dish is healthy and very delicious.
All my recipes are for 2 servings
- 1 salmon fillet (12 oz / 340 g) with skin, pin-boned
- 3 tbsp olive oil
- 8 new potatoes
- 8 white mushrooms
- 4 green asparagus
- 1/2 teaspoon salt
- 1 teaspoon lemon pepper (salt free)
- 1 teaspoon dried tarragon
- 1 tbsp sliced sun dried tomatoes
- 1 tbsp chopped dill
- 1/2 lemon
How to prepare:
Cut the salmon fillet in half lengthwise. Cut the two pieces lengthwise towards the skin, but do not cut the skin. Open the fillets, so the skin is in the middle. This is called butterfly cut fillet.
Preheat the oven.
Cook the salmon fillets in a pan on high heat in olive oil (1 tbsp) 30 seconds per side. Add the salmon fillets in an oven dish. Cut new potatoes into big chunks. Remove the hard part from the aspargaus and cut the asparagus in half. Cut white mushrooms in half. Add all these in the oven dish. Drizzle olive oil (2 tbsp) on the ingredients.
Season with salt, dried tarragon and lemon pepper. Add thin slices of sun dried tomatoes. Cook in the oven for 20 minutes (410 F / 210 C). Sprinkle lemon juice and chopped dill on the dish and serve. 🙂
ps. if you are very hungry, add more potatoes, or add feta cubes (1/2 cup).