Ingredients
Lemon & Cream
- 1 salmon fillet, 200g
- 10g bay rose
- 20g onions, diced
- 20g garlic, minced
- 80g lite cream
- 15g green capers
- 80g mashed sweet potato
- 50ml low-fat milk
- 80g asparagus
- 15g green dill
- 1/4 cup unsalted butter, cut into pieces
- 1 garlic clove, grated
- 1/4 teaspoon sea salt
- 2 tablespoons lemon juice
- Freshly ground black pepper
- Parsley, for garnish
- Pinch red pepper flakes, optional
How it's made!
- Preheat the oven to 200°C (400°F).
- Season the salmon fillet with bay rose and set aside.
- In a pan over medium-high heat, sauté the diced onions and minced garlic until fragrant and translucent.
- Add the lite cream and green capers to the pan and stir to combine. Reduce the heat and let the mixture simmer for a few minutes.
- In a separate pot, cook the mashed sweet potato with low-fat milk until heated through and smooth.
- In a separate pan, cook the asparagus until tender.
- In a non-stick skillet over medium-high heat, melt the unsalted butter. Add the grated garlic and cook until fragrant.
- Place the salmon fillet in the skillet and cook for 2-3 minutes on each side until browned and crispy on the outside, and cooked through on the inside.
- Once the salmon is cooked, remove it from the skillet and add the lemon juice to the remaining butter in the pan. Stir to combine.
- Serve the salmon with the sweet potato mash and asparagus. Drizzle the lemon butter sauce over the salmon.
- Garnish with green dill, freshly ground black pepper, and a pinch of red pepper flakes (optional).
- Enjoy your delicious and healthy Pan-Seared Salmon with Sweet Potato Mash and Asparagus!
Video tutorial
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