Salmon With Chats, Asparagus & Dill Lemon Sauce

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

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.

Step 3

Season salmon with salt and pepper.

Step 4

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.

Step 5

Boil or microwave asparagus until its tender and drain.

Step 6

To make sauce, combine all ingredients in a small bowl and season with salt and pepper and stir to combine.

Step 7

Serve salmon with chats, capsicum, asparagus, sauce and lemon wedges.

Tips & Variations


No special items needed.

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