By Keyle Vandeberg
Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Season each fillet with salt and black pepper.
Slice the lemon in half. Squeeze the juice of one half over the salmon fillets. Cut the other half into thin slices and place a slice on each fillet.
Sprinkle 2 tbsp of chopped fresh dill over the salmon fillets.
Bake the salmon in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.
While the salmon is baking, place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender (about 15 minutes).
Drain the potatoes and return them to the pot. Add minced garlic, 2 tbsp butter, and 120 ml milk. Mash until smooth. Season with salt and pepper to taste.
While the potatoes are cooking, arrange the asparagus on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt and black pepper.
Roast the asparagus in the oven alongside the salmon for about 10-12 minutes until tender.
Once everything is cooked, plate the salmon fillets, a serving of mashed potatoes, and roasted asparagus. Garnish with the remaining fresh dill and a wedge of lemon if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Keyle Vandeberg
This Dinner Main Course Seafood recipe is ready in 45 minutes and features salmon fillets, potatoes, milk and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Season each fillet with salt and black pepper.
Slice the lemon in half. Squeeze the juice of one half over the salmon fillets. Cut the other half into thin slices and place a slice on each fillet.
Sprinkle 2 tbsp of chopped fresh dill over the salmon fillets.
Bake the salmon in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.
While the salmon is baking, place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender (about 15 minutes).
Drain the potatoes and return them to the pot. Add minced garlic, 2 tbsp butter, and 120 ml milk. Mash until smooth. Season with salt and pepper to taste.
While the potatoes are cooking, arrange the asparagus on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt and black pepper.
Roast the asparagus in the oven alongside the salmon for about 10-12 minutes until tender.
Once everything is cooked, plate the salmon fillets, a serving of mashed potatoes, and roasted asparagus. Garnish with the remaining fresh dill and a wedge of lemon if desired.
Calories per Serving: 550
Your Rating:
