By Keyle Vandeberg
Preheat the oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Season them with salt and pepper. Squeeze the juice of half a lemon over the fillets, and sprinkle with chopped fresh dill.
In a small bowl, mix 1 tablespoon of olive oil with 2 minced cloves of garlic. Brush this mixture over the top of each salmon fillet.
Place the salmon in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the mashed potatoes. Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, the remaining 2 minced garlic cloves, and the milk (or milk with a splash of cream). Mash the potatoes until smooth. Season with salt and pepper to taste.
For the asparagus, toss the asparagus spears with the remaining 1 tablespoon of olive oil, salt, and pepper. Arrange them on a separate baking sheet.
Place the asparagus in the oven and roast during the last 10 minutes of the salmon baking time, until tender yet crisp.
Once all components are cooked, serve the salmon fillets with a generous portion of garlic mashed potatoes and roasted asparagus.
Garnish with additional lemon slices and dill, if desired, before serving.
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By Keyle Vandeberg
This Dinner Seafood Main Course recipe is ready in 45 minutes and features salmon fillets, potatoes, milk (or milk + a splash of cream) and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Season them with salt and pepper. Squeeze the juice of half a lemon over the fillets, and sprinkle with chopped fresh dill.
In a small bowl, mix 1 tablespoon of olive oil with 2 minced cloves of garlic. Brush this mixture over the top of each salmon fillet.
Place the salmon in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the mashed potatoes. Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, the remaining 2 minced garlic cloves, and the milk (or milk with a splash of cream). Mash the potatoes until smooth. Season with salt and pepper to taste.
For the asparagus, toss the asparagus spears with the remaining 1 tablespoon of olive oil, salt, and pepper. Arrange them on a separate baking sheet.
Place the asparagus in the oven and roast during the last 10 minutes of the salmon baking time, until tender yet crisp.
Once all components are cooked, serve the salmon fillets with a generous portion of garlic mashed potatoes and roasted asparagus.
Garnish with additional lemon slices and dill, if desired, before serving.
Calories per Serving: 550
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