Salmon Lemon and Cream
Ramadan

Salmon Lemon and Cream

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Products used in this recipe

Long Life Cooking Cream – Light

Long Life Cooking Cream – Light

Ingredients
Salmon Lemon and Cream

  • 1 salmon fillet

  • 20g onions

  • 20g garlic

  • 80g Baladna cooking cream light

  • 15g green capers

  • 80g mashed sweet potato

  • 50ml low-fat Baladna milk

  • 80g asparagus

  • 15g green dill

  • 1/4 cup unsalted butter, cut into pieces

  • 1 garlic cloves

  • 1/4 teaspoon salt

  • 2 tablespoons lemon juice

  • Freshly ground black pepper

  • Parsley, for garnish

  • Pinch red pepper flakes, optional

How it's made!

    Prepare the salmon

      • Pat the salmon fillet dry with a paper towel.
      • Season lightly with salt, black pepper, and a squeeze of lemon juice.

        Cook the salmon

        • Heat 1 tbsp butter in a pan over medium heat.
        • Place salmon skin-side down and cook for 3–4 minutes, then flip and cook another 2–3 minutes until golden and cooked through.
        • Remove from pan and set aside.

        Make the lemon cream sauce

        • In the same pan, add onions and garlic, sauté until fragrant.
        • Add Baladna cooking cream light, lemon juice, capers, dill, and a pinch of red pepper flakes.
        • Stir in the remaining butter pieces gradually until creamy and smooth.
        • Season with salt and black pepper.

        Prepare the sides

        • For the mashed sweet potato: mash the sweet potato with Baladna low-fat milk, a little butter, salt, and pepper until smooth.
        • For the asparagus: blanch in boiling water for 2 minutes, then toss in a hot pan with a little butter, garlic, and salt.

        Assemble the dish

        • Spoon a layer of mashed sweet potato on the plate.
        • Place salmon on top and drizzle with the lemon cream sauce.
        • Add asparagus on the side.
        • Garnish with parsley and a touch of black pepper.

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