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French Herb-Crusted Salmon with Roasted Potatoes and Asparagus
French Herb-Crusted Salmon with Roasted Potatoes and Asparagus

French Herb-Crusted Salmon with Roasted Potatoes and Asparagus
A nutritious and balanced dinner featuring herb-crusted salmon, roasted potatoes, and asparagus.
French Herb-Crusted Salmon with Roasted Potatoes and Asparagus
Ingredients:
1
Servings
  • 2
    item
     salmon fillet
  • 500
    g
     potato
  • 200
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
French Herb-Crusted Salmon with Roasted Potatoes and Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the potatoes into wedges and place them on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. Roast in the oven for 20 minutes.
  5. Meanwhile, prepare the salmon by mixing thyme, rosemary, minced garlic, salt, and pepper.
  6. Rub the herb mixture over the salmon fillets.
  7. After the potatoes have roasted for 20 minutes, add the asparagus to the baking sheet.
  8. Place the salmon fillets on top of the vegetables.
  9. Squeeze lemon juice over the salmon and vegetables.
  10. Return to the oven and roast for an additional 15-20 minutes until the salmon is cooked through.
  11. Serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 650 kcal 81 kcal
Protein 45 g 5.6 g
Fibre 8 g 1.0 g
Salt 1 g 0.1 g
Sugar 5 g 0.6 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 2
    item
     salmon fillet
  • 500
    g
     potato
  • 200
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the potatoes into wedges and place them on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and toss to coat.

Roast in the oven for 20 minutes.

Meanwhile, prepare the salmon by mixing thyme, rosemary, minced garlic, salt, and pepper.

Rub the herb mixture over the salmon fillets.

After the potatoes have roasted for 20 minutes, add the asparagus to the baking sheet.

Place the salmon fillets on top of the vegetables.

Squeeze lemon juice over the salmon and vegetables.

Return to the oven and roast for an additional 15-20 minutes until the salmon is cooked through.

Serve hot.

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