Herb-Crusted Salmon with Fluffy Garlic Mashed Potatoes and Blistered Asparagus

Name: Herb-Crusted Salmon with Fluffy Garlic Mashed Potatoes and Blistered Asparagus
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 9 servings
Cuisine: American
Ingredients: 3 pound salmon fillets (skin on or off); 3 pound Russet potatoes (scrubbed clean, cut into large chunks, leave skin on for extra fiber and rustic texture); 2 bunch asparagus spears (tough ends trimmed); 6 tablespoon olive oil; 0.5 cup fresh parsley (chopped); 0.25 cup fresh dill (chopped); 6 clove garlic cloves (minced); 6 tablespoon dairy-free butter substitute; 0.75 cup unsweetened plant-based milk; 3 lemons (2 juiced, 1 sliced for garnish); 1.5 teaspoon kosher salt (divided); 0.75 teaspoon black pepper (freshly ground, divided); 3 tablespoon Dijon mustard; 1.5 cup Panko breadcrumbs

Flavorful baked salmon fillets topped with a vibrant herb and panko crust, served alongside creamy dairy-free garlic mashed potatoes and tender-crisp blistered asparagus. A complete, satisfying meal.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 9
Cuisine: American
Difficulty: Medium
Cost: $7.55/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein
High-Fiber

Ingredients

3 pound salmon fillets (skin on or off)
3 pound Russet potatoes (scrubbed clean, cut into large chunks, leave skin on for extra fiber and rustic texture)
2 bunch asparagus spears (tough ends trimmed)
6 tablespoon olive oil
0.5 cup fresh parsley (chopped)
0.25 cup fresh dill (chopped)
6 clove garlic cloves (minced)
6 tablespoon dairy-free butter substitute
0.75 cup unsweetened plant-based milk
3 lemons (2 juiced, 1 sliced for garnish)
1.5 teaspoon kosher salt (divided)
0.75 teaspoon black pepper (freshly ground, divided)
3 tablespoon Dijon mustard
1.5 cup Panko breadcrumbs

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare the mashed potatoes: Place the Russet potato chunks in a large pot and cover with cold water. Add 1 teaspoon of kosher salt. Bring to a boil over high heat, then reduce heat and simmer until very tender, about 15 to 20 minutes.
While potatoes cook, prepare the salmon and asparagus: In a small bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh dill, 3 minced garlic cloves, 3 tablespoons olive oil, and 3 tablespoons Dijon mustard. Stir until well combined. In another small bowl, mix 1 1/2 cups Panko breadcrumbs with 1 1/2 tablespoons olive oil.
Pat the salmon fillets dry and place them on the prepared baking sheet. Season lightly with 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Evenly spread the herb mixture over the top of each salmon fillet. Gently press the seasoned Panko breadcrumbs over the herb mixture, forming a crust.
On the same baking sheet, toss the asparagus spears with 1 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Arrange the asparagus in a single layer around the salmon.
Bake for 12 to 18 minutes, or until the salmon is cooked through and flaky (internal temperature should reach 145°F), and the asparagus is tender-crisp.
Finish the mashed potatoes: Once potatoes are tender, drain thoroughly. Return to the pot. Add 6 tablespoons dairy-free butter substitute, the remaining 3 minced garlic cloves, 3/4 cup unsweetened plant-based milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mash until smooth and creamy. Stir in the juice from 2 lemons. Taste and adjust seasoning if needed.
Serve the herb-crusted salmon with fluffy garlic mashed potatoes and blistered asparagus. Garnish with lemon slices if desired.

Notes

Store leftover salmon, mashed potatoes, and asparagus in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

Calories: 598
Protein: 37.1 g
Carbohydrates: 40 g
Fat: 31.8 g
Fiber: 11.4 g
Sodium: 333 mg
Saturated Fat: 8.3 g
Cholesterol: 105 mg