Lemon-Garlic Salmon & Chive Mashed Potatoes with Roasted Asparagus & Parmesan
Carb Conscious

Lemon-Garlic Salmon & Chive Mashed Potatoes

with Roasted Asparagus & Parmesan

35 MIN
4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Salmon

    From the Test Kitchen

    In this wholesome dish, aromatic garlic is cooked briefly together with butter and lemon juice to create a simple, irresistible topping for our crispy skin salmon fillets. We're serving them with a side of roasted asparagus, which gets finished with parmesan, and creamy mashed potatoes studded with chives for extra flavor.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
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    ingredients
    Lemon-Garlic Salmon & Chive Mashed Potatoes with Roasted Asparagus & Parmesan
    Title
    • 4 Skin-On Salmon Fillets
    • 1¼ lbs Potatoes
    • ¾ lb Asparagus
    • 1 bunch Chives
    • 2 cloves Garlic
    • 1 Lemon
    • ¼ cup Crème Fraîche
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Salted Butter
    • 1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Snap off and discard the tough, woody stem ends of the asparagus. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and half the sliced chives. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Roast the asparagus
    3 Roast the asparagus

    Meanwhile, line a sheet pan with foil. Place the prepared asparagus on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish
    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    To the pan of reserved fond, add the chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the mashed potatoes and roasted asparagus. Top the fish with the sauce. Top the asparagus with the parmesan. Garnish the potatoes with the remaining sliced chives. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Snap off and discard the tough, woody stem ends of the asparagus. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and half the sliced chives. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook & mash the potatoes
    Roast the asparagus
    3 Roast the asparagus

    Meanwhile, line a sheet pan with foil. Place the prepared asparagus on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    To the pan of reserved fond, add the chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked fish with the mashed potatoes and roasted asparagus. Top the fish with the sauce. Top the asparagus with the parmesan. Garnish the potatoes with the remaining sliced chives. Enjoy!

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