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Tuscan Salmon with Asparagus, Cajun Corn and Mashed Potatoes
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Tuscan Salmon with Asparagus, Cajun Corn and Mashed Potatoes

50 minServes 4Nutri-Score C€€€
from @eatsbytweeet2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon fillets (skin on, patted dry)Fish4 pieces
  • Weber's House Blend seasoningSpices2 g
  • asparagus (washed, woody ends trimmed)Produce450 g
  • saltSpices4 g
  • black pepper (ground)Spices2 g
  • red pepper flakesSpices2 g
  • lemon (juiced, plus wedges to serve)Produce2 pieces
  • butterDairy60 g
  • sun-dried tomatoes (drained, sliced)Pantry80 g
  • garlic (minced)Produce4 pieces
  • brothPantry180 ml
  • heavy creamDairy240 ml
  • spinach (fresh)Produce120 g
  • Parmesan cheese (grated)Dairy60 g
  • corn (kernels, canned or frozen)Produce400 g
  • Cajun seasoningSpices8 g
  • potatoes (peeled, cut into chunks)Produce900 g
  • milk (warm)Dairy120 ml
  • olive oilPantry30 ml

per serving

Nutrition

613kcal

Carbs
48 g
Proteins
33 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Potato masher
  • Mixing bowl
  • Colander

step by step

Method

  1. Prepare the asparagus

    • Wash the asparagus and cut off the woody ends.
    • Season with salt, black pepper and red pepper flakes.
    Step 1

  2. Cook the asparagus

    • Sauté the asparagus in butter with a good squeeze of lemon until tender and lightly charred.
    Step 2

  3. Season and sear the salmon

    • Season the salmon fillets generously with Weber's House Blend seasoning.
    • Sear in a hot pan until cooked through and golden on both sides.
    Step 3

  4. Start the Tuscan sauce

    • Remove the salmon from the pan and set aside.
    • Add the sun-dried tomatoes and garlic to the same pan and cook until fragrant.
    Step 4

  5. Build the cream sauce

    • Pour in the broth and heavy cream, stirring to combine.
    • Add the spinach and Parmesan cheese and simmer until the spinach wilts and the sauce thickens.
    Step 5

  6. Make the Cajun corn

    • Sauté the corn kernels with Cajun seasoning until hot and well coated.
    Step 6

  7. Make the mashed potatoes

    • Boil the potatoes in salted water until fork tender, then drain.
    • Mash with butter and warm milk until smooth and creamy.
    Step 7

  8. Finish and serve

    • Return the salmon to the pan and spoon the Tuscan sauce over it.
    • Plate with the asparagus, Cajun corn and mashed potatoes.
    Step 8
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