Name: Baked Salmon with Asparagus and Roasted Sweet Potatoes (Laks med Asparges)
Yield: Serves 6
Cuisine: Danish
Ingredients: 1 tsp pink Himalayan salt or sea salt; fresh herbs such as dill and parsley; 1 tbsp tarragon vinegar (you can make your own by infusing fresh tarragon in vinegar); 1 tbsp lemon juice; 1 large clove of garlic, crushed; 1 tbsp finely chopped chives; ½ tsp salt; 2 tbsp crème fraîche; ½ tsp Dijon mustard; 4 large tbsp mayonnaise; 1 tbsp finely chopped dill; 1 tbsp finely chopped parsley; 1 tbsp finely chopped tarragon; 1 tbsp finely chopped chervil; 1 tsp dried thyme; 100 ml (3½ fl oz/scant ½ cup) olive oil; 6 small sweet potatoes, white or pink fleshed; olive oil, to drizzle; ½ tsp sea salt; 800 g (1 lb 12 oz) skinned salmon fillet, cut into 18 × 1cm (½ inch) slices; 12 green asparagus spears, bottoms trimmed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

I caught my first salmon on a line in Ireland when I was 18; and my first on a fly in Scotland when I was 25. That was when my feelings for fishing grew to become a great love. I have since fished in Iceland, New Zealand and the Seychelles, as well as the Okavanga Delta, where I wore out my socks ‘fighting’ to land a fish.

Salmon has become such a popular fish for the Danes, especially in the last two decades. A great way of serving it is with asparagus – the flavours complement eac

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Ingredients

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