Scrumptious New Zealand Salmon Fillet with Creamy Mashed Potatoes and Steamed Asparagus

Allergens

Fish, Dairy

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb Russet potatoes, peeled and cubed
• 1 lb fresh asparagus
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil
• Fresh parsley for garnish

Instructions

1. Season the salmon fillets with salt and pepper on both sides.
2. In a non stick skillet, heat olive oil over medium heat, and add the salmon fillets. Cook for 4 minutes per side or until cooked through. Set aside.
3. Boil the potatoes in a pot of salted water until tender. Drain and return to the pot.
4. Add heavy cream, Parmesan cheese, salt, and pepper to the potatoes. Mash until smooth and creamy.
5. Steam the asparagus for 2 3 minutes or until just tender. Set aside.
6. To plate, place a generous scoop of mashed potatoes on each plate, forming a bed for the salmon fillet.
7. Top the mashed potatoes with a cooked salmon fillet and steam asparagus spears.
8. Garnish with fresh parsley and serve immediately.

Chef’s Insight

Using Russet potatoes creates a creamy and fluffy texture for the mashed potatoes. - Cooking salmon at a medium heat ensures that it remains moist and tender.

Notes

Adjust seasoning according to personal preference. - Feel free to add more asparagus or mashed potatoes if desired.