Easy Vs. Gourmet: Salmon Dinner

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Easy Salmon Dinner
Servings: 2

1 pound potatoes
Olive oil, to taste
Salt, to taste
Pepper, to taste
3 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
2 tablespoons honey
2 salmon fillets
1 bunch asparagus

1. Preheat oven to 400˚F (205˚C)
2. Add potatoes to a parchment paper-lined baking sheet.
3. Season with olive oil, thyme, salt, and pepper.
4. Bake for 20 minutes.
5. To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
6. On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
7. Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
8. Bake for 12-14 minutes or until salmon is cooked.
9. Enjoy!

Gourmet Salmon Dinner
Servings: 2

2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

4 cloves garlic, minced
2 pounds potatoes, boiled
2 shallots, thinly sliced
5 tablespoons butter, divided
½ cup whole milk
1 teaspoon salt
½ teaspoon white pepper
1 cup porcini mushrooms, trimmed
1 bunch asparagus, ends trimmed
2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

1. In a medium-sized pan on medium high heat melt 3 tablespoons butter and add shallots. Cook for 3-4 minutes.
2. Add garlic and 2 more tablespoons of butter into pan and continue to cook for another 3-4 minutes, stirring frequently.
3. Add milk, white pepper, and salt to pan and stir until incorporated.
4. Transfer the shallot mixture to a food processor and process into a paste.
5. Mash potatoes and incorporate shallot mixture and continue to mash until fully incorporated.
6. Add olive oil to a large pan over medium heat and add in the mushrooms, cooking for 5 minutes, stirring occasionally.
7. Add the asparagus to the pan and season with salt and pepper, cooking for 5 minutes.
8. On a cutting board, cut 4 slits into salmon skin roughly a quarter inch apart and ½-inch into the salmon.
9. Season salmon with salt, pepper, and thyme.
10. Add olive oil to a medium pan on medium-high heat and place the salmon skin-side down.
11. Cook for 3-4 minutes or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
12. Flip salmon and immediately add the butter, garlic, and thyme.
13. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter onto salmon.
14. Allow salmon to cook through, roughly 2 more minutes. Transfer the salmon to a paper towel-lined plate.
15. Add the potato puree to a plate, and top with mushrooms, asparagus, and salmon.
16. Enjoy!



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