Baked Salmon with Lemon Pistachio Butter

Baked salmon with lemon pistachio butter with grilled asparagus set on mustard mash


For the salmon

  • 2 thick salmon fillets(about 150g each)
  • sea salt and freshly ground black pepper
  • juice and grated zest of 1/2 lemon
  • 2 tablespoons pistachio nuts,shelled
  • 1 tablespoons butter

For the mash

  •  4 large waxy potatoes
  • salt and pepper
  • 1 Tablespoon wholegrain mustard
  • 12 spears asparagus
  • 1 teaspoon olive oil
  • salt, cracked black pepper


  1. Preheat oven to 200’C.
  2. Place the fish ,skin side down in a shallow baking pan lined with greaseproof paper.
  3. Season to taste and sprinkle with lemon juice and zest and the pistachios.
  4. Dot with butter and bake for 5 minutes or until the fish is just cooked but still moist, and the nuts lightly browned.
  5. For the mash, boil 4 large waxy potatoes in salted water until completely cooked and drain the water.
  6. Mash thoroughly with a potato masher and once smooth, add 1/4 cup of fresh cream, seasoning with salt and pepper, finally mixing in the mustard.
  7. For the asparagus, heat a griddled frying pan and pour in a glug of olive oil.
  8. Add the asparagus spears and lightly grill for about 2 minutes on each side.
  9. Drizzle with salt and pepper and serve on top of the mash.


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