Description
A delightful dish combining juicy salmon, crispy baby potatoes, and tender asparagus for a nourishing meal.
Ingredients
Scale
- 4 salmon fillets
- 1 lb baby potatoes
- 1 bunch asparagus
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 cup creamy spinach sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Toss baby potatoes with olive oil, salt, and pepper; then roast in the oven for 25-30 minutes until golden.
- Meanwhile, season salmon fillets with salt and pepper.
- Heat a skillet over medium-high heat and pan-grill salmon for about 4-5 minutes per side until crispy and cooked through.
- Steam or sauté asparagus until tender.
- Serve salmon with roasted potatoes, asparagus, and topped with creamy spinach sauce.
Notes
Ensure the salmon skin is crispy by preheating the pan. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sides
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg