Baked salmon with lemon, thyme and asparagus

Cooking Fish Baked salmon with lemon, thyme and asparagus

The crisp texture of blanched asparagus plays with the succulent salmon to create a winning meal.

Lables: High protein Low carb Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays. Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 teaspoon oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.
  2. Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.
  3. Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.
  4. Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve.

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4 x 175g skinless salmon fillets
1/4 cup extra virgin olive oil
1 lemon, thinly sliced
4 fresh thyme sprigs
2 tsp Dijon mustard
1 tbsp white wine vinegar
3 tsp chopped fresh tarragon
1/2 tsp caster sugar
2 bunches asparagus, trimmed

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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