Herb-Crusted Salmon With Steamed Asparagus Recipe

About this recipe

A delicious herb-crusted salmon baked to perfection, paired with tender steamed asparagus and a zesty lemon drizzle for a light and satisfying dinner.

Ingredients

• 425G Pumpkin Puree, 425G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 50G Heera Cloves 50g
• 50G Top-Op Nutmeg Powder 50g
• 100G Natco Ground Cinnamon, 100G
• - Mowi Scottish Salmon Fillets
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds
• 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest
• 50G Black Garlic Cloves, 50G
• 1 L Olive Oil – Organic
• 330G Navarrico Navarra White Asparagus Igp, 330G
• - Greenfields Black Peppercorns

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Chop the parsley and dill finely, and mince the garlic cloves.
3. 3. In a small bowl, mix the parsley, dill, garlic, lemon zest, olive oil, salt, and pepper to create the herb mixture.
4. 4. Place the salmon fillets on the prepared tray and spread the herb mixture evenly over the top.
5. 5. Bake the salmon in the preheated oven for 15-20 minutes until cooked through and flaky.
6. 6. While the salmon is baking, trim the ends of the asparagus and steam them in a steamer basket for about 5-7 minutes until tender.
7. 7. Remove the salmon from the oven and let it cool for a minute before plating.
8. 8. Arrange the steamed asparagus alongside the salmon on plates, and drizzle with a bit of fresh lemon juice if desired.