Parmesan Herb-Crusted Salmon with Garlic Mashed Potatoes, As

• porties: 2 servings
• actieve tijd: 30 minutes
• totale tijd: 30 minutes

Ingrediënten

12 ounce Potatoes

¼ ounce Parsley

6 ounce Asparagus

2 clove Garlic

3 tablespoon Parmesan Cheese

¼ cup Panko Breadcrumbs

10 ounce Salmon

4 teaspoon Dijon Mustard

4 ounce Cream Sauce Base

5 teaspoon White Wine Vinegar

Salt

Pepper

Cooking Oil

Olive Oil

Sugar

Butter

Instructies

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Roughly chop parsley. Trim and discard bottom 1 inch from asparagus. • Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. • While potatoes cook, combine panko, parsley, half the Parmesan (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper in a medium bowl.

• Pat salmon* dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on plate. • Evenly spread tops with a thin layer of half a packet of mustard (whole packet for 4 servings). Mound tops with panko mixture, pressing firmly to adhere.

• Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt, and pepper. • Return to middle rack and roast until asparagus and garlic are tender, and salmon is golden brown and cooked through, 10-12 minutes. (For 4 servings, toss asparagus on a second sheet; roast asparagus on middle rack and salmon on top rack.)

• To pot with potatoes, add roasted garlic with its oil, half the cream sauce base, remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

• Heat a small pan over medium-high heat. Add half the vinegar (save the rest for another use), remaining cream sauce base, remaining mustard, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). • Taste and season with salt and pepper.

• Divide salmon, asparagus, and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve. Salmon is fully cooked when internal temperature reaches 145°.

Voedingswaarde

• Calorieën: 930 kcal
• Totale vet: 66 g
• Verzadigd vet: 23 g
• Cholesterol: 170 mg
• Natrium: 800 mg
• Totale koolhydraten: 48 g
• Voedingsvezels: 4 g
• Totale suikers: 8 g
• Eiwit: 39 g