Name: Salmon with potato, bean and asparagus salad
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 1
Ingredients: 500g chat potatoes, sliced; 150g green beans, trimmed; 2 bunches asparagus, woody ends trimmed; 3 x large salmon fillet portions, skin on, de-boned; 125.00 ml chopped mixed herbs (dill, parsley, mint, basil); 1 garlic clove, crushed; 6 cornichons, finely chopped; 20.00 ml capers, chopped; 225g mayonnaise

Salmon with potato, bean and asparagus salad

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Prep Time:
20 minutes

Cook Time:
18 minutes

Total Time:
38 minutes

Elevate potato salad by pairing it with succulent salmon fillets, asparagus, and green beans for a delicious, well-rounded meal.

Ingredients:

500g chat potatoes, sliced
150g green beans, trimmed
2 bunches asparagus, woody ends trimmed
3 x large salmon fillet portions, skin on, de-boned
125.00 ml chopped mixed herbs (dill, parsley, mint, basil)
1 garlic clove, crushed
6 cornichons, finely chopped
20.00 ml capers, chopped
225g mayonnaise

Instructions:

Preheat oven to 180°C. Combine mixed herbs, garlic, cornichons, capers, and mayonnaise in a bowl, stirring until fully mixed. Chill in the refrigerator until ready to use.
Cook the potatoes, beans, and asparagus until tender, then set aside.
Cut each portion of salmon in half lengthwise. Heat a non-stick frying pan over medium heat and add a splash of olive oil. Cook the salmon in batches, flipping once, for 3-4 minutes or until cooked to your desired doneness.
Plate the potatoes, beans, and asparagus, then place a piece of salmon on top of each serving. Drizzle with herb mayonnaise just before serving.

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