Spring Salmon with Asparagus
A delicious and quick weeknight dinner featuring tender salmon and fresh asparagus in a creamy sauce.
Equipment
- frying pan
Ingredients
- 2 salmon fillets
- 2 tbsp butter
- ½ tsp chilli flakes
- ½ tsp dried oregano
- 4 garlic cloves, chopped
- 250 g asparagus spears, halved and cut
- 150 ml double cream
- 50 ml water
- 30 g parmesan, grated
- 75 g peas
- 10 g basil, chopped
- ½ lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt, pepper, chilli flakes, and oregano.
- Heat oil in a frying pan and brown the salmon on all sides, then set aside.
- In the same pan, add butter and garlic, cooking for 2 minutes.
- Add asparagus and cook until nearly tender.
- Pour in cream, water, parmesan, peas, basil, and lemon zest, then simmer for 3 minutes.
- Add lemon juice and return salmon to the pan, simmering until cooked through.
Notes
Asparagus can be replaced with any preferred vegetable, such as spinach. Salmon can be substituted with chicken if desired. Adjust garlic based on preference. Basil can be omitted if not preferred. This dish pairs well with pasta, boiled or roasted potatoes, or rice.