Baked Norwegian Salmon with Asparagus and Smashed Potatoes

Everyone needs a simple go-to fish dish. This one was so easy to put together, uses very few ingredients and is utterly delicious. My salmon came from Avo & Co who deliver beautiful produce (and not just fruit and veggies). They had sent me this recipe by natashaskitchen.com, and I was keen to try it out. Here’s our take on their Salmon and Asparagus one pan bake that will impress when entertaining but is also simple enough to put together for a weeknight dinner.

We paired our dish with smashed potatoes tossed in leftover garlic butter. The recipe below is for one serving so you can easily double or triple the ingredients depending on how many fillets you are cooking.

Ingredients:

• 1 fillet (150-250g) of Norwegian Salmon
• 8-10 stalks of fresh asparagus (or more… just depends on how much you love asparagus)
• 2 Lemon slices
• Salt and pepper to taste
• Extra Virgin Olive Oil (EVOO)

For the garlic butter:

• 2 tbs of softened butter per fillet
• A squeeze of fresh lemon juice to taste
• 1 clove of minced garlic
• 1 tbs of fresh parsley, finely chopped
• Salt and pepper to taste

Make extra butter if you want to enjoy smashed potatos as a side dish.

Method:

1. Preheat your oven to 230 degrees Celsius.
2. Line a baking sheet with baking paper.
3. Toss your asparagus spears with a little bit of EVOO and sprinkle with salt and pepper.
4. Place your salmon fillets, skin side down, on the baking paper and season with salt to taste.
5. Arrange your asparagus around the salmon fillets.
6. In a separate bowl, mix together your garlic butter ingredients then spread it over your salmon.
7. Place two lemon slices over each salmon fillet.
8. Bake for 10-15 minutes, uncovered until it is just cooked through. You may need more or less time depending on how thick your fillet is.

You may want to grill your tray under high heat for a minute or two to caramelise the salmon and lemon slices a bit. However, keep an eye out on this because you could char your asparagus and overcook them.

We had a lot of yummy leftover garlic butter, so we just boiled some baby potatoes, smashed them up and tossed them with the remaining garlic butter… Delicious!

Note: I was not paid for this post, but I am paid to do the photography for Avo & Co. Find out more about how Avo & Co started in our interview with brothers Cedric and Clement. I was a loyal (paying) subscriber for ages before helping them photograph their products and I still order add on items from time to time.