Indulge in the gourmet taste of this Salmon and Asparagus with Salad Potatoes and Chive Butter Sauce recipe. It’s a luxurious pan-fried dish showcasing the delightful fusion of premium ingredients that not only tantalises the taste buds but also captivates the senses with its elegant presentation.
The salmon is skillfully pan-fried to achieve a tantalisingly crispy skin that encases succulent, flaky flesh. Its rich and deep flavour profile perfectly marries with the natural sweetness of the perfectly cooked asparagus. Each spear of asparagus brings a slightly earthy taste and a wonderfully tender texture, making it the perfect partner to the hearty salmon.
The side of salad potatoes adds another level of texture and taste. These bite-sized delights are subtly seasoned, ensuring their natural flavour shines through. They offer a delicious contrast to the delicate flavour of the fish, their firm bite providing a comforting anchor to the dish.
The dish is then brought together by the exquisite chive butter sauce. This sauce is a masterpiece in itself, its creamy texture and delicate onion-like flavour of chives enhancing and tying together the diverse elements of the meal. The butter sauce also adds an indulgent note, making every mouthful a luxurious experience.
This Salmon and Asparagus with Salad Potatoes and Chive Butter Sauce recipe is a testament to the joy of simple, high-quality ingredients prepared with skill and care. It’s a premium dish with a deep flavour profile that offers a fulfilling and deliciously satisfying dining experience.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Small Bowl and a Frying Pan.
Salmon and Asparagus with Salad Potatoes and Chive Butter Sauce
Print RecipeIngredients
- 30g Butter
- 350g Salad Potatoes
- 125g Baby Plum Tomatoes
- Chives
- 150g Asparagus
- Salmon (2 Fillets)
Instructions
Step 1: Roast the Potatoes
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.
Step 2: Prepare the Ingredients
Meanwhile, trim and discard the bottom 2cm from the asparagus. Chop the baby plum tomatoes in half. Finely chop the chives (or use scissors).
Step 3: Roast the Vegetables
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.
Step 4: Make the Butter
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!).
Step 5: Cook the Salmon
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.
Step 6: Finish and Serve the Dish
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!
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