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Asparagus with salmon and dill butter
 
 
4 ServingsPT55M55 min

Asparagus with salmon and dill butter


White asparagus with salmon, potatoes and dill butter

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Directions

  1. Preheat the oven to 225 ° C.
  2. Let the salmon fillets thaw. Peel the potatoes and cut into cubes, cook for 10 minutes and drain. Chop the onion coarsely.
  3. Add the onion and oil. Season with salt and pepper. Stir through.
  4. Grease the roasting pan or baking dish and scoop the potatoes with the onion in them.
  5. Place in the middle of the oven and bake for about 25 minutes. Rub the salmon fillets with salt and pepper and brush with the oil.
  6. After 15 minutes, scoop the potato cubes and place the salmon fillets on the potatoes with onions in the roasting pan or oven dish.
  7. Meanwhile, peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
  8. Cut in half and cut half the asparagus in half lengthwise. Cook for 8 minutes until al dente.
  9. Melt the butter in a saucepan over low heat and add the dill tips.
  10. Divide the potatoes and asparagus over plates. Place a salmon fillet on each plate and spoon the dill butter over it.

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Nutrition

595Calories
Sodium11% DV255mg
Fat48% DV31g
Protein60% DV30g
Carbs16% DV49g
Fiber28% DV7g

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