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Salmon with Asparagus

Salmon with Asparagus

with New Potatoes and Chive Butter Sauce

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Did you know that oily fish is absolutely perfect for boosting your brain and memory power? Luckily for you, salmon is an oily fish! After you’ve cooked this roasted salmon with our fresh asparagus and new potatoes, your brain will be very happy with you. Enjoy your dinner!

Allergens:MilkFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

30 grams

Butter

(ContainsMilk)

1 pack(s)

Salad Potatoes

1 pack(s)

Asparagus Bundles

1 punnet(s)

Baby Plum Tomatoes

½ bunch(es)

Chives

2 unit(s)

Salmon Fillet

(ContainsFish)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1860 kJ
Energy (kcal)445 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate32 g
of which sugars5.0 g
Protein26 g
Salt0.23 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Cutting board
Knife
Baking Tray
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and remove the butter from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel) and pop on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.

2

Meanwhile, trim and discard the bottom 2cm from the asparagus. Chop the baby plum tomatoes in half. Finely chop the chives (or use scissors).

3

Pop the asparagus and tomatoes on another baking tray and drizzle with oil. Season with salt and pepper, toss to coat and spread out. When the potatoes have 10 mins left, put the veggies in the oven to roast until the asparagus is tender and the tomatoes soft and sticky, 8-10 mins.

4

Meanwhile, put the butter in a small bowl and mash with a fork until soft. Stir in the chives and season with a pinch of salt and pepper. Set aside (keep at room temperature!).

5

When the veggies are in the oven, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. When the pan is hot, carefully lay in the fish skin-side down. Lower the heat slightly and fry until the skin is crisp, 4-5 mins. TIP: Don't try and turn the fish too soon or the skin won't crisp! Turn and cook for a further 4-5 mins. IMPORTANT: The salmon is cooked when opaque in the centre.

6

When the salmon is cooked, remove the pan from the heat and turn the salmon fillets so as they are skin-side down. Divide the chive butter between the top of each salmon fillet - it will melt from the heat of the fish. Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon. Drizzle over the buttery juices from the pan and enjoy!