Garlic Herb Salmon with Asparagus and Potatoes

Ingredients (Serves 2-3)

Garlic Herb Salmon:

2 (6-8 oz) salmon fillets

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

½ tsp dried thyme

Salt & freshly cracked black pepper to taste

Asparagus and Potatoes:

1 bunch asparagus, trimmed

2 medium Yukon Gold potatoes, cut into bite-sized pieces

2 tbsp olive oil

2 cloves garlic, minced (optional, for roasting)

Salt & freshly cracked black pepper to taste

Rich Basil Pesto Cream Drizzle:

¼ cup fresh basil leaves

2 tbsp grated Parmesan cheese

1 clove garlic, minced

2 tbsp olive oil

2 tbsp heavy cream

Salt & freshly cracked black pepper to taste

Light Alfredo Sauce (Optional Base):

1 tbsp butter

1 clove garlic, minced

½ cup heavy cream

¼ cup grated Parmesan cheese

Salt & freshly cracked black pepper to taste

Instructions

Prepare the Asparagus and Potatoes: Preheat oven to 200°C (400°F) if roasting. Toss potato pieces with 1 tbsp olive oil, minced garlic (if using), salt, and pepper. Spread on a baking sheet and roast for 15 minutes. Add asparagus to the baking sheet (tossed with the remaining 1 tbsp olive oil, salt, and pepper) and roast for another 10-15 minutes, or until potatoes are tender and asparagus is tender-crisp. Alternatively, you can steam or boil the asparagus and potatoes until tender.

Prepare the Garlic Herb Salmon: Preheat oven to 200°C (400°F) or heat a skillet over medium heat. In a small bowl, mix olive oil, minced garlic, dill, parsley, thyme, salt, and pepper. Rub the mixture over the salmon fillets. Bake for 12-15 minutes, or until cooked through and flaky. If using a skillet, cook skin-side down for 5-7 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through.

Prepare the Rich Basil Pesto Cream Drizzle: In a food processor or blender, combine basil leaves, Parmesan cheese, minced garlic, and olive oil. Blend until smooth. Stir in heavy cream and season with salt and pepper to taste.

(Optional) Prepare the Light Alfredo Sauce: While the vegetables and salmon are cooking, melt butter in a small saucepan over low heat. Add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.

Assemble & Serve: Arrange the roasted or steamed asparagus and potatoes on plates or in bowls. Top with the garlic herb salmon. If using, drizzle the light Alfredo sauce over the vegetables and salmon. Finish with a generous drizzle of the rich basil pesto cream.

A delightful and healthy dish that combines the richness of salmon with fresh herbs, tender vegetables, and the bright, creamy, and herbaceous notes of the basil pesto cream, potentially layered over a light Alfredo for extra indulgence!