Herb-Cold-Pressed Salmon with Asparagus and Dill Mashed Potatoes
A light, restaurant-style dinner featuring cold-pressed salmon topped with fresh herbs, paired with bright asparagus and creamy dill mashed potatoes. This dish balances citrusy notes, green freshness, and velvety potatoes for a satisfying 4-person meal.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 salmon fillets (6 oz each), skin removed
- 1 tbsp extra-virgin olive oil
- ½ lemon, zest and juice
- 1 cloves garlic, minced
- ½ tbsp fresh dill, chopped
- ½ tsp kosher salt
- ½ 1/2 tsp black pepper
- ½ lb russet potatoes, peeled and cut into chunks
- ½ 1/2 cup milk (any kind)
- 1 tbsp butter
- 1 tbsp sour cream
- ½ lb asparagus, trimmed
- ½ tbsp olive oil (for asparagus)
- ½ Fresh dill sprigs, for garnish
Instructions
- Prepare potatoes: place potato chunks in a pot with water, boil 12-15 min until tender, then drain.
- Mash potatoes with warm milk, butter, sour cream, salt, and pepper; keep warm.
- Season salmon with salt, pepper, lemon zest, and garlic; let sit 5 min.
- Heat 2 tbsp olive oil in a skillet; sear salmon 3-4 min per side until just opaque.
- In the same pan, sauté asparagus with 1 tbsp olive oil, 4-6 min until crisp-tender.
- Finish salmon with lemon juice and chopped dill; plate over dill mashed potatoes with asparagus, garnish with dill.
Chef’s Pro Tips
- Squeeze extra lemon over the salmon for brightness.
- Let salmon rest 2 minutes before serving to keep it moist.
Serving Suggestions
Serve with a light salad and crusty bread to complete the plate.
Storage Instructions
Store leftovers in an airtight container for up to 2 days. Reheat salmon gently to avoid drying; keep potatoes separate.
Nutritional Estimates
Per serving · 2 servings total
| fiber | 5 |
|---|---|
| fat | 18 |
| carbs | 42 |
| calories | 520 |
| protein | 38 |
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