Ingredients:
20 new potatoes, scrubbed; 2 bunches asparagus; 1tbsp olive oil; 1tbsp sunflower oil;
large knob of butter; 4 skinless salmon fillets; 1 tub soured cream; rind & juice 1/2 lemon;
1tbsp freshly chopped coriander
Method:
Preheat oven to 200"c. Boil the potatoes in plenty of salted water for 10 minutes
until tender; drain and set aside. Meanwhile, cook the asparagus in boiling salted
water for 3/4 minutes; drain and refresh in cold water.
Break the potatoes into large pieces with a fork to roughen the edges; mix with
the aparagus. Drizzle with
olive oil and roast in a roasting tin for 30 minutes until golden.
Meanwhile, mix the dressing ingredients, season and set aside.
Heat the sunflower oil and butter in a frying pan for 10 minutes before the vegetables are
minutes until cooked through.
To serve, pile the potatoes and asparagus onto plates, top with salmon and a dollop of dressing.
Enjoy! 40 minutes
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