How to Make salmon fillet in herb butter with creamy mash & vegetables (serves 2) in 33 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, salmon fillet in herb butter with creamy mash & vegetables (serves 2). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Today I show you the ultimate way to roast a smoky and moist salmon fillet served with creamy baked mashed potatoes Music: "Vivacity" Kevin MacLeod. Place salmon fillets skin-side down on a parchment or non-stick foil lined sheet pan. Herb butters have helped me get a quick and tasty dinner on the table many times.

salmon fillet in herb butter with creamy mash & vegetables (serves 2) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. salmon fillet in herb butter with creamy mash & vegetables (serves 2) is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have salmon fillet in herb butter with creamy mash & vegetables (serves 2) using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients

The ingredients needed to make salmon fillet in herb butter with creamy mash & vegetables (serves 2):

1. Make ready 2 medium salmon fillets
2. Get 2 large potato
3. Make ready 3 large carrotts
4. Make ready 1 can sweetcorn or frozen
5. Take 2 pinch salt, pepper, parsley, ground corriander & dill
6. Prepare 1 pinch lemongrass & piri piri seasoning
7. Prepare 1 small cheese sauce mix (optional)
8. Get 1 tsp honey.

Brush the salmon lightly with olive oil, and season with salt and pepper. Return the celeriac to the pan. Add the spinach, stirring occasionally over a low heat, until wilted. Spoon the mash on to two warm plates and top each with a fillet.

Instructions

Steps to make salmon fillet in herb butter with creamy mash & vegetables (serves 2):

1. peel & cut carrotts leaving in long strips (not too thin) add 1 pinch of ground corriander. peel & cut potato's after 15 mins on start preparing your salmon
2. pre heat griddle pan with dash of olive oil. sprinkle the herbs & honey over the salmon leave for 2 minutes then skin side down place in pan. (make sure hot) then add teaspoon of butter.
3. salmon: after 3 mins turn salmon for a further 3mins. once seeled place on foil (enough to create a pasty shape) pour the butter over and fold foil like a pasty leaving gap in each side then place in oven (gas mark 7) for approx 10 mins.
4. sweetcorn add pinch of salt & sugar (this wont take long)
5. mix cheese sauce with milk. (this is optional)

Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. Salmon fillets are cooked in a parchment packet with lemon, rosemary and thyme, before being served with a rich and creamy sauce. Lay salmon fillets on top of herbs. Divide a knob of the butter amongst the fillets. Fold and seal the baking parchment paper being careful that the lemon slices and.

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