Thursday, December 25, 2014

Pan Seared Salmon with Lemon Dill Sauce

Pan Seared Salmon with Lemon Dill Sauce

Serves 2

Pumpkin
pumpkin, cut into 1/2 inch cubes
olive oil
salt
freshly ground black pepper
herbs de provence

Asparagus:
fresh asparagus spears
olive oil
salt
freshly ground black pepper

Lemon Dill Sauce
¼ cup greek yogurt
1 tbsp finely chopped fresh dill
1 small garlic clove pressed or finely chopped
½ tsp dijon mustard
2 tsp lemon juice
zest of 1 lemon
salt
freshly ground black pepper

Salmon:
2 x 150g salmon
salt
freshly ground black pepper
olive oil

DIRECTION:

Pumpkin
1) Preheat the oven to 200°C.

2) Drizzle just enough olive oil to coat pumpkin. Sprinkle with salt, pepper & herbs de provence. Roast until tender, about 25 - 30 minutes.

Asparagus:
1) Preheat the oven to 200°C.

2) Break off and discard the tough woody ends of the spears. Place asparagus on a rimmed baking sheet. Drizzle with olive oil and toss to coat asparagus. Arrange asparagus in a single layer. Sprinkle with salt and pepper. Roast until crisp-tender, about 15 minutes.

Lemon Dill Sauce:
In a small bowl, stir together greek yogurt, dill, garlic, dijon mustard, lemon juice, lemon zest, salt and pepper until combined. Set aside. You can also make the sauce a day in advance and chill until serving.

Salmon:
1) Heat olive oil in a large skillet over medium-high heat until hot but not smoking.

2) Dry salmon filets with paper towels and season with salt and pepper. Place salmon top side down in the skillet.

3) Cook salmon for 2 to 3 minutes until edges are browned. Flip salmon and cook another 2 to 3 minutes until the center is opaque or to desired doneness.

For Serving:
1) Divide asparagus and arrange on the center of two plates.

2) Set a salmon filet on top of each.

3) Divide roasted pumpkin & place them on top of the asparagus ends.

4) Put a dollop of lemon dill sauce over filets. Garnish with fresh dill fronds.


Adapted from Magnolia Days.

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