Salmon Fillet with Asparagus and Potatoes
Pan-cooked salmon with green asparagus, baby potatoes, lemon and dill.
Ingredients
- 150 g salmon fillet
- 150 g baby potatoes
- 120 g green asparagus
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tsp chopped dill
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 115.7 kcal | 491 kcal |
| Protein | 8.5 g | 36 g |
| Carbs | 7.3 g | 31 g |
| Sugars | 0.8 g | 3 g |
| Fiber | 1.4 g | 6 g |
| Fat | 5.9 g | 25 g |
Instructions
- 1
Cook the potatoes
Wash and, depending on size, halve the potatoes. Boil in salted water for 15–18 minutes until just tender, then drain and steam dry.
- 2
Prepare the salmon and asparagus
Snap off the woody asparagus ends. Pat the salmon and asparagus dry and season lightly.
- 3
Sear the salmon
Heat the oil in a large pan over medium. Cook the salmon presentation-side or skin-side down for 4 minutes.
- 4
Cook the asparagus
Turn the salmon, add the asparagus alongside and cook both for another 4–6 minutes. Turn the asparagus regularly; the salmon should flake easily.
- 5
Finish
Add the potatoes, warm briefly and serve everything with the lemon juice and dill.
Tip
Cook in parallel: start the salmon once the potatoes have been boiling for about ten minutes.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
