Baked salmon with lemon pistachio butter with grilled asparagus set on mustard mash
Ingredients
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
Method
- Preheat oven to 200’C.
- Place the fish ,skin side down in a shallow baking pan lined with greaseproof paper.
- Season to taste and sprinkle with lemon juice and zest and the pistachios.
- Dot with butter and bake for 5 minutes or until the fish is just cooked but still moist, and the nuts lightly browned.
- For the mash, boil 4 large waxy potatoes in salted water until completely cooked and drain the water.
- 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.
- For the asparagus, heat a griddled frying pan and pour in a glug of olive oil.
- Add the asparagus spears and lightly grill for about 2 minutes on each side.
- Drizzle with salt and pepper and serve on top of the mash.