Salmon with Asparagus

    30 minutes

    Salmon and asparagus seem like a natural combination and are a great meal for special occasions with boiled new potatoes.

    2 people made this

    Serves: 4 

    • 4 skinless salmon fillets (about 150g each)
    • 200g baby leeks or chopped leeks
    • 250g tender asparagus spears (about 1 1/2 bunches)
    • 150g sugar snap peas
    • 1/3 cup (80ml) dry white wine
    • 200ml fish or vegetable stock
    • 1 1/2 tablespoons margarine
    • salt and pepper
    • snipped fresh chives to garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Run your fingertips over each salmon fillet to check for any stray bones, pulling out any that remain between the flakes of fish. Arrange the leeks in a single layer in the bottom of a large shallow flameproof casserole dish with a tight-fitting lid. Lay the pieces of salmon on top. Surround the fish with the asparagus and sugar snap peas. Pour in the wine and stock, then dot the margarine over the fish. Season with salt and pepper.
    2. Bring to the boil, then cover the casserole dish and reduce the heat so the liquid simmers gently. Cook the fish and vegetables for 12–14 minutes or until the salmon is pale pink all the way through and the vegetables are tender. Garnish with chives, then serve.

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