Salmon With Chats, Asparagus & Dill Lemon Sauce
December 28, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (433.4 g)
- Calories 570
- Total Fat - 26.5 g
- Saturated Fat - 9.1 g
- Cholesterol - 135.3 mg
- Sodium - 283.1 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 4.4 g
- Sugars - 3.2 g
- Protein - 54 g
- Calcium - 148.1 mg
- Iron - 3.2 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.5 mg
Place potatoes on a large oven tray lined with baking paper and drizzle with oil and season with salt and pepper and toss to coat.
Cook in a very hot oven (240C) for 10 minutes and then add capsicum, tossing to combine and then cook for a further 10 minutes, or until potatoes are golden and tender.
Season salmon with salt and pepper.
Heat an oiled, large, non-stick frying pan over a medium heat and add salmon and cook for about 2 to 3 minutes on each side, or until cooked to your liking and remove and keep warm.
Boil or microwave asparagus until its tender and drain.
To make sauce, combine all ingredients in a small bowl and season with salt and pepper and stir to combine.
Serve salmon with chats, capsicum, asparagus, sauce and lemon wedges.
Tips & Variations
No special items needed.