Description
A light and flavorful dish featuring perfectly grilled salmon fillets served over a bed of creamy asparagus and tender baby potatoes, ideal for a healthy weeknight dinner or elegant gathering.
Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 1 tsp dried dill
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat grill to medium-high heat. Toss baby potatoes with 1 tbsp olive oil, salt, and pepper, then roast in a 400°F oven for 20-25 minutes until tender.
- Season salmon fillets with salt, pepper, and dried dill. Grill skin-side down for 5-6 minutes, then flip and cook for another 3-4 minutes until flaky.
- In a skillet, heat remaining olive oil over medium. Sauté asparagus and garlic for 5-7 minutes until crisp-tender. Stir in heavy cream and lemon juice, simmering until slightly thickened.
- Arrange roasted potatoes and creamy asparagus on plates. Top with grilled salmon, garnish with lemon zest and fresh parsley, and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American