2x 150g Salmon Fillets (skinless and boneless)
4 New potatoes
100g almonds, sliced
2 Tbsp Dijon Mustard
2 Tbsp Parsley, chopped
1 Bunch Asparagus
1 Tbsp Capers
2 Tbsp Butter
1. Begin by cooking the potatoes, in a pot cover the potatoes with water and season with a little salt. Cook until knife tender, when you can poke a knife in the potato with little resistance. Once cooked, drain, slice into 1cm thick slices and set aside.
2. Then move on to prep the asparagus. Break the bottoms off the asparagus and peel the lower stem then put aside. This gets rid of the fibrous and tough part of the asparagus.
3. Next on to giving the salmon an almond crust. Begin by generously brushing the salmon with Dijon mustard to use as a glue for the almonds, put the flaked almond on a plate and press the salmon the Dijon mustard side down, giving it a gentle press.
4. Add oil to a medium/ low heat pan & place the salmon almond side down and gently cook the salmon, being careful not to burn the almonds. At the same time add asparagus to the side of the pan and cook of 2-3 mins. Flip the salmon
pieces and add 1 Tbsp of butter and baste salmon and asparagus. Cook for further 3-4 mins. Remove from pan and rest.
5. To finish the potatoes, add 1 Tbsp butter and capers to a pot on medium heat cook for 2 mins. Toss cooked sliced new potatoes through butter and finish with the chopped parsley.
6. To plate, make a base of potatoes, set asparagus to the side and top with salmon and and remaining butter from the pan. Enjoy