Treat yourself to a healthy meal that takes no time to prepare and cook, perfect for an evening supper after work.
The salmon and asparagus will bake at the same time, so stack them up and top with a herb-butter compound and some tangy feta.
I find the downside to baking salmon is you don’t get the skin nice and crispy – so here I suggest removing the skin prior to the bake, and pan-frying the skin seperately. Up to you …
Prepare for the bake:
Preheat oven to 230C/450F.
- 4 x 200g salmon filets
- 2 bunches / 2 lbs asparagus, woody ends chopped off
Remove the skin from the salmons and set-aside for use later – we don’t want to lose the crisp texture, but baking the fish this way will leave us with soggy, oily skin which isn’t the best.
Prep a baking sheet with parchment paper. Lay the asparagus on the parchment paper in a flat row and lay the salmon filet on top of the asparagus.
For the butter:
- 60 unsalted butter
- 1 tbsp fresh parsley
- 1/2 tbsp fresh chives
- 2 tsp fresh oregano
- 1 garlic cloves, grated
- zest of 1/2 lemon
Let the butter come to room temperature. Chop all of the herbs finely, keeping a large pinch aside for garnish later. In a small bowl, mix the herbs, garlic & lemon zest together with the butter until well combined.
- 60g feta cheese, crumbled
- pepper, to taste
Spread the butter and herb mixture on top of the salmon until fully covered. Sprinkle with feta and the reserved herbs – finish with lots of fresh black pepper. Bake for 10 mins.
Gently pan-fry the salmon skin on both sides until crispy.
Serve by playing up the vegetables first, then lay a slice of salmon on top, followed by the skin laid out at an angle.