Lemon-Garlic Salmon & Chive Mashed Potatoes

with Roasted Asparagus & Parmesan

35 MIN

+$1.99/serving 4 Servings

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with Chicken Breasts

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

460 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
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)

step-by-step

instructions

Cook Along

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.

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 chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and 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 chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted asparagus. Top the chicken with the sauce. Top the asparagus with the parmesan. Garnish the potatoes with the remaining sliced chives. Enjoy!