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Baked lemon salmon with asparagus and potatoes
Baked lemon salmon with asparagus and potatoes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elegant salmon and potato tower with tender asparagus, perfect for a gourmet experience.
Ingredients:
  • 1 lemon
  • Melted butter, to grease
  • 2 large (about 400g) sebago (brushed) potatoes, washed
  • 27.30 gm 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 tsp roughly chopped fresh dill
Instructions:
  • Preheat your oven to 200°C. Slice six 2mm-thick pieces from the lemon and set them aside. Extract the juice from the rest of the lemon and keep 1 tablespoon of juice for later use.
  • - Grease a baking tray with melted butter. - Peel and thinly slice potatoes. - Arrange potato slices on the greased tray in a circular pattern to form two 13cm discs, layering them and overlapping slightly. - Drizzle each stack with 1 teaspoon of oil and season with salt and pepper. - Bake in a preheated oven for 15 minutes or until tender.
  • Gently lift the salmon skin, keeping both ends attached to create a pocket between the flesh and skin. Slip in 3 slices of lemon into each pocket.
  • In a non-stick frying pan over medium-high heat, sear the salmon skin-side down in the remaining oil for 2 minutes. Flip and cook for 1-2 minutes for a medium doneness. Transfer to a plate, cover with foil, and set aside.
  • Arrange the asparagus in a single layer on the baking tray and bake for an additional 5 minutes, or until the potatoes are crispy and golden around the edges.
  • Warm lemon juice in a saucepan over gentle heat. Slowly whisk in butter one cube at a time until melted and blended. Stir in dill, then season with salt and pepper.
  • Gently transfer potato stacks onto plates using an egg lift. Arrange salmon on top and generously drizzle with lemon butter sauce. Serve promptly alongside asparagus.

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