Recipe by Becky Duffett | Photo by Erin Kunkel
It’s a basic trio of flavors: Salmon that melts in your mouth, waxy potatoes crisped up around the edges, and a snap of spring asparagus. All three prepare dinner in a flash, so sear them off sequentially in a scorching pan, and hold plates warm in a low oven. A dollop of lemony aioli is so vital, but haven’t you heard? Avo is the new mayo.
For the avocado aioli:
½ cup (4 oz/125 g) low-fat Greek yogurt
½ avocado, pitted and peeled
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon shallot, finely chopped
Salt and freshly ground pepper
3 tablespoons olive oil
1 lb (500 g) fingerling potatoes, halved or quartered
1 bunch asparagus
1 lb (500 g) wild salmon fillet
Lemon wedges for serving
To make the avocado aioli, in a blender, combine the yogurt, avocado, lemon juice, olive oil, and garlic, and mix until clean. Transfer to a small bowl and stir within the capers and shallot. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
In a large cast-iron skillet over medium-high warmth, heat 2 tablespoons of the olive oil. Add the potatoes, cut-side down, and sear until darkish golden brown, about 8 minutes. Stir the potatoes and continue to prepare dinner until tender when pierced with a fork, about 3 minutes longer. Season with salt and pepper. Transfer to a platter and maintain heat.
Return the pan to the warmth. Add the asparagus and sauté just till shiny green and tender-crisp, 3 minutes. Transfer to the platter with the potatoes and maintain warm.
Pat the salmon dry with paper towels. Season on each side with salt and pepper. Return the pan to the heat, and heat the remaining 1 tablespoon olive oil. When the oil shimmers, add the salmon, skin-side down, and prepare dinner till the skin is crispy and the flesh is cooked midway by way of, 5 minutes. Turn the salmon and prepare dinner until achieved to your liking, 3 minutes longer for medium, relying on the thickness of the fillet. Add the salmon to the platter with the potatoes and asparagus.
Transfer the salmon, potatoes, and asparagus to plates. Dollop with the avocado aioli, grind with pepper, and serve warm, with the lemon wedges for squeezing.
Makes 4 servings
Nutrition Facts (per serving)
Protein 29 g
Total fat 24 g
Saturated fat 4 g
Carbs 26 g
Fiber 5 g
Total sugars 3 g
Added sugars 0 g
Sodium 120 mg
This article is just not meant to substitute for informed medical recommendation. You shouldn’t use this info to diagnose or treat a health drawback or condition. Always examine with your physician earlier than changing your weight-reduction plan, altering your sleep habits, taking dietary supplements, or starting a brand new fitness routine.