Asparagus with salmon and dill butter

Name: asparagus with salmon and dill butter
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Dutch
Ingredients: 4 frozen wild salmon; 1 kg sticking potato; 2 onion; 2 el traditional olive oil; 500 g fresh white asparagus; 40 g butter; 2 el dried dill tops

White asparagus with salmon, potatoes and dill butter

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (20 x 30 cm)

Directions

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