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Baked salmon, asparagus & lemon sauce

This wholesome dish is perfect for busy parents – it practically cooks itself! With a cold lemon sauce that adds a little zing, this recipe is sure to be a new family favorite.

Roasted salmon, baby potatoes, asparagus, and lemon sauce served on a tray with plates, glasses, and a pitcher.

Serves: 4 | Time:  30 minutes

Ingredients

1 pkg (about 1.1 lb) SJÖRAPPORT salmon fillet
15 small potatoes
1 garlic clove
1 red onion
1/2 lb green asparagus
1 lemon, peeled
3 tbsp chopped parsley
Oil
Salt
Pepper

Step by step:

  1. Thaw the salmon. Heat your oven to 440°F.
  2. Rinse the potatoes and cut them in half. Peel and slice the garlic. Peel the red onion and cut it into wedges.
  3. Place everything in an oven dish lined with baking paper, making room for the salmon and asparagus. Drizzle with oil, salt, and pepper. Bake in the middle of the oven for 15 minutes.
  4. Rinse the asparagus and cut off the dry bottom part.
  5. Rinse the lemon, dry it, and grate the peel over the salmon. Sprinkle with salt and pepper.
  6. Make the lemon sauce by mixing sour cream, honey and juice from half a lemon. Season with salt and pepper and put it in the fridge.
  7. Take the dish out of the oven, and add the salmon and asparagus. Drizzle oil over the asparagus and season with salt and pepper.
  8. Place the dish back in the oven for 10-15 minutes until the salmon is cooked and the potatoes have a nice color. Before serving, sprinkle with chopped parsley.