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Sheet Pan Salmon with Asparagus and Garlic Parm Smashed Potatoes
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Sheet Pan Salmon with Asparagus and Garlic Parm Smashed Potatoes

40 minServes 2Nutri-Score B€€
from @reviskitchenn12 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • baby potatoes (boiled until fork tender)Produce225 g
  • salmon fillets (fresh)Fish2 pieces
  • asparagus (washed and trimmed)Produce1 piece
  • butter (melted)Dairy30 g
  • garlic (minced)Produce2 pieces
  • Dijon mustardPantry10 ml
  • lemon (juiced, half used)Produce1 piece
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • Parmesan (grated)Dairy20 g
  • hot honeyPantry15 ml
  • srirachaPantry10 ml

per serving

Nutrition

371kcal

Carbs
24 g
Proteins
26 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Saucepan
  • Mixing bowl
  • Pastry brush
  • Oven

step by step

Method

  1. Boil the potatoes

    • Place the baby potatoes in a saucepan of salted water.
    • Boil until fork tender.
    Step 1

  2. Prepare the baking sheet

    • Line a baking sheet with parchment paper.
    • Arrange the salmon fillets and the trimmed asparagus, separating them with foil barriers.
    Step 2

  3. Smash the potatoes

    • Add the drained potatoes to the tray.
    • Smash them flat with the bottom of a glass.
    Step 3

  4. Make the garlic butter

    • Mix the melted butter, garlic, Dijon mustard and lemon juice in a bowl.
    • Brush the mixture over the salmon, asparagus and potatoes.
    Step 4

  5. Season and top

    • Season everything with salt and pepper.
    • Sprinkle the grated Parmesan over the potatoes.
    • Drizzle the salmon with hot honey and sriracha.
    Step 5

  6. Bake

    • Bake at 190 °C until the salmon is cooked through and the potatoes are golden.
    Step 6

  7. Plate and serve

    • Serve the salmon with the asparagus and smashed potatoes.
    Step 7
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