Ingredients
2 salmon fillets, skin on
Olive oil
300g baby potatoes
1 tbs herb butter (see recipe below)
6 fresh asparagus spears, cut into thirds
1 cup fresh spinach leaves
Lemon wedges, to serve
Method
Pat the salmon dry with paper towel.
Drizzle with a little olive oil, season with salt, and set aside.
Boil baby potatoes until cooked through and tender (about 15 minutes).
While the potatoes are cooking, heat a large frypan over moderate heat.
Add a little olive oil and cook the asparagus until fork tender.
Drain the potatoes and press each one until the skin just splits.
Add the herb butter, asparagus and spinach leaves to the potatoes and gently stir to combine.
Add a squeeze of lemon and season to taste with salt and pepper.
Cover to keep warm and allow the spinach to wilt.
Bring the frypan to low-moderate heat and add the salmon fillets, skin-side down.
Cook for 6-7 minutes, until skin is crisp.
Flip the fillets over and cook for 2-3 minutes, until cooked to your liking.
Serve salmon with the herby potato salad, and lemon wedges on the side.
Herb butter
125g salted butter, softened
2 cloves garlic, crushed
4-5 tbs finely chopped fresh herbs (e.g. parsley, thyme, dill, tarragon)
Method
Place in a bowl and mix until combined. The herb butter can be stored in the fridge for up to 3 weeks or wrapped in parchment and frozen. Preparing herb butter is a clever way to avoid wasting fresh herbs and can be used to give a flavour boost to just about any meal!
