By Keyle Vandeberg
Preheat your oven to 200°C (400°F).
Season the salmon fillets with salt, pepper, and a squeeze of fresh lemon juice. Lay them in a baking dish.
Chop half of the dill and sprinkle over the salmon fillets. Add 2 lemon slices on top of each fillet.
Place the salmon in the oven and bake for about 15-18 minutes, or until cooked through and flaky.
Boil the peeled and chopped potatoes in salted water for about 15 minutes or until tender. Drain well.
Mash the potatoes with 2 tbsp butter, 120 ml milk, 30 ml cream, the minced garlic, salt, and pepper to taste.
Toss the trimmed asparagus with 2 tbsp olive oil, salt, and pepper. Place on a baking sheet.
Roast the asparagus in the oven for 12-15 minutes until tender-crisp and slightly charred.
Serve the baked salmon with a side of garlic mashed potatoes and roasted asparagus. Garnish with remaining fresh dill.
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By Keyle Vandeberg
This Dinner Main Course Seafood recipe is ready in 45 minutes and features salmon fillets, potatoes, peeled and chopped, milk and other delicious ingredients. Contains 690 calories total.
Preheat your oven to 200°C (400°F).
Season the salmon fillets with salt, pepper, and a squeeze of fresh lemon juice. Lay them in a baking dish.
Chop half of the dill and sprinkle over the salmon fillets. Add 2 lemon slices on top of each fillet.
Place the salmon in the oven and bake for about 15-18 minutes, or until cooked through and flaky.
Boil the peeled and chopped potatoes in salted water for about 15 minutes or until tender. Drain well.
Mash the potatoes with 2 tbsp butter, 120 ml milk, 30 ml cream, the minced garlic, salt, and pepper to taste.
Toss the trimmed asparagus with 2 tbsp olive oil, salt, and pepper. Place on a baking sheet.
Roast the asparagus in the oven for 12-15 minutes until tender-crisp and slightly charred.
Serve the baked salmon with a side of garlic mashed potatoes and roasted asparagus. Garnish with remaining fresh dill.
Calories per Serving: 690
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