Recipe by Becky Duffett | Photo by Erin Kunkel
It’s a classic trio of flavors: Salmon that melts in your mouth, waxy potatoes crisped up around the edges, and a snap of spring asparagus. All three cook in a flash, so sear them off sequentially in a hot pan, and keep plates warm in a low oven. A dollop of lemony aioli is so necessary, but haven’t you heard? Avo is the new mayo.
INGREDIENTS
For the avocado aioli:
½ cup (4 oz/125 g) low-fat Greek yogurt
½ avocado, pitted and peeled
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon shallot, finely chopped
Salt and freshly ground pepper
3 tablespoons olive oil
1 lb (500 g) fingerling potatoes, halved or quartered
1 bunch asparagus
1 lb (500 g) wild salmon fillet
Lemon wedges for serving
INSTRUCTIONS
To make the avocado aioli, in a blender, combine the yogurt, avocado, lemon juice, olive oil, and garlic, and blend until smooth. Transfer to a small bowl and stir in the capers and shallot. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
In a large cast-iron skillet over medium-high heat, warm 2 tablespoons of the olive oil. Add the potatoes, cut-side down, and sear until dark golden brown, about 8 minutes. Stir the potatoes and continue to cook until tender when pierced with a fork, about 3 minutes longer. Season with salt and pepper. Transfer to a platter and keep warm.
Return the pan to the heat. Add the asparagus and sauté just until bright green and tender-crisp, 3 minutes. Transfer to the platter with the potatoes and keep warm.
Pat the salmon dry with paper towels. Season on both sides with salt and pepper. Return the pan to the heat, and warm the remaining 1 tablespoon olive oil. When the oil shimmers, add the salmon, skin-side down, and cook until the skin is crispy and the flesh is cooked halfway through, 5 minutes. Turn the salmon and cook until done to your liking, 3 minutes longer for medium, depending on the thickness of the fillet. Add the salmon to the platter with the potatoes and asparagus.
Transfer the salmon, potatoes, and asparagus to plates. Dollop with the avocado aioli, grind with pepper, and serve warm, with the lemon wedges for squeezing.
Makes 4 servings
Nutrition Facts (per serving)
Calories 430
Protein 29 g
Total fat 24 g
Saturated fat 4 g
Carbs 26 g
Fiber 5 g
Total sugars 3 g
Added sugars 0 g
Sodium 120 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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