Salmon With Chats, Asparagus & Dill Lemon Sauce
Recipe: #31211
December 28, 2018
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.