This is a quick and easy meal to put together that’s suitable for a casual weekday, but also a more special occasion dinner. Salmon is best served medium rare, so it doesn’t take long to cook.
Smashed Potatoes
| 800 g | Waxy potatoes (Main) |
| 3 Tbsp | Capers, up to 4 tbsp |
| 1 | Lemon, Finely grated zest and juice |
| 3 Tbsp | Dill, chopped |
| ¼ cup | Flat leaf (Italian) parsley, chopped |
| 3 Tbsp | Extra virgin olive oil, good quality , up to 4 tbsp |
Salmon & Asparagus
| 4 | Boneless salmon fillets, 120- 150g each (skin on) (Main) |
| 2 bunches | Asparagus |
| 1 | Lemon, cut into wedges |
| 1 knob | Butter |
Directions
- Place potatoes in a pot and cover with water and 1 tsp salt.
- Bring to the boil and cook until potatoes are tender, 12-15 minutes.
- Season both sides of salmon with salt. Heat a drizzle of oil in a large frying pan on medium to high heat.
- Cook salmon, skin-side-down, until skin is crispy, 2-3 minutes.
- Flip and cook flesh side for a further 1-2 minutes until salmon is almost cooked through (salmon is best served medium rare).
- Set salmon aside to rest for a few minutes while you cook the asparagus.
- Wash asparagus spears and add to the hot frying pan, cover and steam for about 2 minutes until bright green and just tender.
- Add butter and toss with asparagus.
- Drain potatoes and gently crush (smash) potatoes with a fork.
- Gently toss smashed potatoes with capers, lemon zest and juice, dill, parsley and olive oil, and season to taste with salt and freshly ground black pepper.
- To serve: Spoon some potatoes on each plate and top with a piece of salmon and asparagus spears.
- Serve with a wedge of lemon on the side.