Lemon Herb Glazed Salmon with Asparagus and Creamy Mashed Potatoes
Lemon Herb Glazed Salmon with Asparagus and Creamy Mashed Potatoes
Ingredients
For the Lemon Herb Glazed Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
For the Creamy Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, chopped, for garnish
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Begin by preparing the mashed potatoes. Place the peeled and cut Yukon Gold potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, preheat your oven to 400°F. Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400
- 3
Prepare the lemon herb glaze for the salmon. In a small bowl, whisk together the lemon zest, lemon juice, honey, minced garlic, chopped fresh parsley, chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
⏱️ 5 min
- 4
Prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer.
⏱️ 3 min
- 5
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with a pinch of salt and black pepper.
⏱️ 2 min
- 6
Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down if applicable, into the hot skillet. Sear for 3-4 minutes until the skin is crispy and golden brown. Flip the salmon.
⏱️ 4 min
- 7
Immediately after flipping the salmon, place the baking sheet with asparagus into the preheated oven. Roast for 10-12 minutes, or until tender-crisp.
⏱️ 12 min•🌡️ 400
- 8
Pour the prepared lemon herb glaze over the seared salmon in the skillet. Transfer the skillet to the preheated oven alongside the asparagus. Bake for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. During the last minute of cooking, add the 2 tablespoons of unsalted butter to the skillet with the salmon, allowing it to melt and combine with the glaze.
⏱️ 12 min•🌡️ 400
- 9
While the salmon and asparagus finish cooking, drain the tender potatoes thoroughly. Return them to the hot pot. Add the warmed milk, softened butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 10
Carefully remove the salmon and asparagus from the oven. Serve the lemon herb glazed salmon immediately with a generous dollop of creamy mashed potatoes and a side of roasted asparagus. Drizzle any remaining glaze from the skillet over the salmon. Garnish the mashed potatoes with chopped fresh chives and serve the asparagus with fresh lemon wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Glazed Salmon with Asparagus and Creamy Mashed Potatoes
Ingredients
For the Lemon Herb Glazed Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
For the Creamy Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, chopped, for garnish
For the Roasted Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Begin by preparing the mashed potatoes. Place the peeled and cut Yukon Gold potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, preheat your oven to 400°F. Line a baking sheet with parchment paper for the asparagus.
⏱️ 5 min•🌡️ 400 - 3
Prepare the lemon herb glaze for the salmon. In a small bowl, whisk together the lemon zest, lemon juice, honey, minced garlic, chopped fresh parsley, chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
⏱️ 5 min - 4
Prepare the asparagus. On the lined baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer.
⏱️ 3 min - 5
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with a pinch of salt and black pepper.
⏱️ 2 min - 6
Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down if applicable, into the hot skillet. Sear for 3-4 minutes until the skin is crispy and golden brown. Flip the salmon.
⏱️ 4 min - 7
Immediately after flipping the salmon, place the baking sheet with asparagus into the preheated oven. Roast for 10-12 minutes, or until tender-crisp.
⏱️ 12 min•🌡️ 400 - 8
Pour the prepared lemon herb glaze over the seared salmon in the skillet. Transfer the skillet to the preheated oven alongside the asparagus. Bake for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. During the last minute of cooking, add the 2 tablespoons of unsalted butter to the skillet with the salmon, allowing it to melt and combine with the glaze.
⏱️ 12 min•🌡️ 400 - 9
While the salmon and asparagus finish cooking, drain the tender potatoes thoroughly. Return them to the hot pot. Add the warmed milk, softened butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 10
Carefully remove the salmon and asparagus from the oven. Serve the lemon herb glazed salmon immediately with a generous dollop of creamy mashed potatoes and a side of roasted asparagus. Drizzle any remaining glaze from the skillet over the salmon. Garnish the mashed potatoes with chopped fresh chives and serve the asparagus with fresh lemon wedges.
⏱️ 3 min