Baked Salmon with White Vinaigrette Sauce, Asparagus, and Mashed Potatoes

The combination of salmon and asparagus will not leave you indifferent, and the white vinaigrette sauce perfectly rounds off the meal.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 400 g Fish, salmon

  • 8 pieces Asparagus, fresh

  • pieces Oil, olive

  • pieces Salt, table

Puree

  • 300 g Potatoes, white

  • 0.25 l Milk, whole milk

  • 2 spoons Sour cream

  • 1 spoon Butter, unsalted

  • 0.5 pod Garlic, fresh

  • pieces Salt, table

Sauce

  • 3 spoons Mayonnaise

  • 1 spoon Sour cream

  • 1 spoon Dill, fresh

  • 1 spoon Vinegar, balsamic

  • kg Salt, table

Steps

  1. Peel the potatoes, cut them into pieces, and place them in cold salted water to boil.

  2. While the potatoes are cooking, boil the asparagus in lightly salted water and prepare the sauce. For the sauce, mix mayonnaise and sour cream, lightly season with salt and pepper, and finally stir in a tablespoon of vinaigrette and finely chopped dill.

  3. Rinse the salmon fillet, pat it dry, and cut it into two pieces, lightly seasoning them with salt. Cook the fillets in a pan greased with olive oil, starting skin-side down. Cook depending on the thickness, but be careful not to overcook the delicate fish (2 to 3 minutes on each side).

  4. While the baked salmon rests, make the mashed potatoes. Drain the cooked potatoes and add milk, sour cream, pressed garlic, and butter, then mash everything well to achieve a smooth puree.

  5. Arrange the baked salmon fillets, cooked asparagus, and mashed potatoes nicely on a plate and add the sauce. Serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 123.92 kcal
  • Fat: 7.12 g
    • Saturated Fat: 1.83 g
  • Carbohydrates: 5.14 g
    • Sugars: 1.48 g
  • Protein: 7.82 g
  • Fiber: 0.77 g