Poached Salmon with Garlic Potatoes and Asparagus

Ingredients

• Salmon150 g
• Potato1 medium (180 g)
• Asparagus3/4 cup (105 g)
• Garlic1 clove (3 g)
• Parsley2 tablespoon (8 g)
• Olive Oil1/2 tablespoon (5 ml)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, wash the potatoes well and cut them into pieces.

2. 2

   Step 2

   Once the water comes to a boil, place the potatoes and boil for 10-12 minutes until tender. Remove and drain.

3. 3

   Step 3

   Meanwhile, cut off the woody ends of the asparagus and when the potatoes have 3 minutes left, add the asparagus and boil for the remaining time.

4. 4

   Step 4

   Remove the potatoes and asparagus and drain. Set aside.

5. 5

   Step 5

   Separately, place a pan over high heat, season the piece of salmon with salt and pepper.

6. 6

   Step 6

   Add a little fish stock or hot water and then the salmon. Sprinkle the oregano and if you wish, you can add some garlic paste or powder.

7. 7

   Step 7

   Cover and cook for 4-5 minutes or until cooked. Remove and set aside.

8. 8

   Step 8

   Chop the garlic and parsley and place in a bowl with the olive oil. Season to taste with salt and pepper.

9. 9

   Step 9

   Place the poached salmon, potatoes and asparagus on a plate. Pour the parsley mixture over the potatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Salmon with Garlic Potatoes and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.