Description
A delightful salmon dish paired with roasted baby potatoes and asparagus, featuring a rich, creamy spinach sauce.
Ingredients
Scale
- 4 Salmon fillets
- 500g Baby potatoes
- 2 tbsp Olive oil
- 1 tbsp Herbs (e.g., thyme, rosemary)
- 200g Asparagus
- 200g Spinach
- 100g Cream cheese
- 2 cloves Garlic
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss baby potatoes with olive oil, herbs, salt, and pepper, then spread on a baking sheet and roast for about 25-30 minutes until golden brown.
- Season salmon fillets with salt and pepper. Pan-grill the salmon over medium heat for about 4-5 minutes on each side or until crispy outside and cooked through.
- Steam or sauté asparagus in a pan until tender, about 4-5 minutes.
- Combine cream cheese, garlic, and spinach over low heat in a separate pot until spinach has wilted and the sauce is creamy.
- Serve the grilled salmon alongside roasted potatoes and asparagus, drizzled with the creamy spinach sauce.
Notes
Use fresh ingredients for the best flavor and avoid overcrowding the pan when grilling salmon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg