One Pan Green asparagus with crispy salmon and new potatoes from the plate
Anything from a tin or even Traybake or One Pan is THE trend for One Pot dishes. You stack your food either all at once or one at a time on a baking sheet (or in a baking dish or in a pan), put everything in the oven and within a very short time have a complete dinner on the table. Little effort, little washing up, just right for me! That's why there's just a tin story for you today: Green asparagus with crispy salmon and new potatoes from the tin . The only thing I miss personally is a great name for this type of food. One Tray , One Sheet Pan or One Baking Pan just does not sound as fast as One Pot . And probably no one understands Traybake here. Or. This is more like cake pie. So let's just stay One Pan and Everything from the tin . If anyone has a cool idea, always like to use it!
One Pan Green asparagus with crispy salmon and new potatoes
After the icy winter, spring came running at such huge strides that meanwhile we are already in the middle of midsummer. This is THE perfect asparagus time and right now there are fantastic green asparagus. And now exactly the beginning of the harvest of new potatoes and new potatoes. Regional young potatoes with a very fine shell and a wonderful aroma. These potatoes harmonize wonderfully without hollandaise with the asparagus. In addition, there is juicy salmon fillet, which is topped with crunchy crumbles. Plus a decent sip of good olive oil, the perfect dinner is ready in the spring!
Green asparagus with crispy salmon and new potatoes off the plate
- 500g of new potatoes
- 1 bunch of green asparagus
- 30 g crème fraîche
- 1 teaspoon Dijon mustard
- 4 tablespoons of Panko (alternatively breadcrumbs or cornflakes)
- 1-2 untreated lemons
- 2 salmon fillets ( 125 g each)
- plenty of good olive oil
- Sea salt, freshly ground black pepper
Scrub the potatoes thoroughly, then cut into slices about 0.5-1 cm thick. Mix the potato slices in a bowl with a good sip of olive oil, salt and pepper and distribute evenly on the baking sheet. Roast for 20 minutes in the oven.Halve thick bars lengthwise. Mix asparagus in a large bowl with olive oil, salt and pepper again.
Crème fraîche with Dijon mustard and Panko to a crumbly mass and season with salt and pepper. Spread the dish of 1/2 lemon and fold in.
Place the salmon fillets in the center of the turned potato slices and spread the crumbs evenly over them and press lightly. Distribute the asparagus spears around the tin.
Drizzle with a little olive oil and season with salt and pepper if necessary. Quarter or quarter a lemon and add the lemon slices to the plate. Put in the oven again for 12-15 minutes until the salmon is cooked and the asparagus is firm. Serve with more lemon wedges.
More recipe ideas with green asparagus in the blog
Two asparagus from the oven with radishes Egg vinaigrette
Pasta with green asparagus, peas and lemon and white wine sauceAsparagus mascarpone tarte with green asparagus and bacon
Poached salmon with Salad, green asparagus and Irish butter sauce
Savory asparagus cheesecake from Varoma (Thermomix recipe)
More asparagus recipes at moey's kitchen