BAKED SALMON

A salmon recipe fit for a king! An entire meal with lots of flavour in one pan. Making baked salmon with garlic butter is simple and only requires a few items from your pantry. Additionally, there is just one pan to wash and no clutter in the kitchen to tidy up afterward. This year's main course for Christmas has just arrived! Have you ever noticed how festive baked salmon looks? And it is SO SIMPLE! Salmon baked with garlic butter is a certainty. It gets prepared twice a week in this home and is arguably one of the most fantastic, delectable ways to enjoy a juicy fillet of salmon. It's time because we haven't given you salmon in a while. Typically, you may choose pan-seared salmon for a fork-tender interior and a guaranteed crisp exterior. Our baked salmon recipe yields fish with charred, crunchy edges that is soft, juicy, and tender on the inside. A fantastic dinner fit for a restaurant!

INGREDIENTS:

Yukon golds or white/red baby potatoes, cut in half, equaling 1 pound (500 g) of fingerling potatoes.

Olive oil, two tablespoons

split into 1 1/2 tablespoons of salt

4 portions of 1/2 teaspoon cracked black pepper (6 oz | 170 g) fillets of skinless salmon

divided 2 1/2 teaspoons of minced garlic

Freshly cut parsley, two tablespoons

freshly squeezed lemon juice, 1/3 cup

Unsalted butter melted into 1/2 cup

three bunches of asparagus (18 spears, woody ends removed)

2 tablespoons dry white wine (use 1/4 cup low-sodium chicken broth in place of this).

1 lemon, cut for decoration.

PROCEDURE:

STEP 1:

oven to 200°C or 400°F. Toss the potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a large rimmed baking sheet. For 15 minutes, roast them in a uniform layer until they just start to soften and brown.

STEP 2:

Place the salmon down the centre of the sheet pan and push the potatoes to one side. 2 tablespoons of parsley and 1 1/2 tablespoons of minced garlic should be evenly applied to the salmon. On the opposite side of the pan, add the asparagus.

STEP 3:

Add 1/4 cup of melted butter and 1/4 cup of lemon juice to a bowl, then add the salmon and asparagus. Use the remaining salt and pepper to season everything.

STEP 4:

Once more, bake the potatoes in the oven until they are golden and soft to the fork and the salmon is opaque all the way through (about 10 minutes). For browned edges, broil for the final two minutes if desired.

STEP 5:

In the meantime, combine the wine with the remaining butter, garlic, and lemon juice in a small bowl (or chicken stock). Platter the fish, vegetables, and lemon slices with!

♥️♥️♥️♥️♥️

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