Salmon with honey-dill marinade and pistachios
Oven-baked salmon with a delicate honey and dill marinade and crunchy pistachios, served with roasted baby potatoes and crisp green asparagus.
Ingredients · Servings 2
- 2 salmon fillets (with skin)
- 300 g baby potatoes
- 1 splash of olive oil
- 2 tsp dried rosemary
- 300 g green asparagus
- 1 citroen
- 40 g pistachios
- 2.5 tablespoons of honey
- 2.5 tbsp olive oil
- 1 tbsp lemon juice
- 1 handful of fresh dill
- pepper
- salty
- 1 generous handful of basil
- 2 tablespoons pine nuts or cashews
- 3 tablespoons olive oil
- 1 clove of garlic
Method · 30 min
- Preheat the oven to 200 °C. Finely chop the dill. Mix all the ingredients for the marinade in a deep plate, place the salmon in it, and let it marinate for a while.
- Wash the baby potatoes and cut them in half (or into quarters if you have larger ones).
- Line a baking sheet with parchment paper and place the potatoes on it. Drizzle with a little olive oil, sprinkle with rosemary, sea salt, and pepper, and roast in the oven for 12 minutes.
- Meanwhile, cut the green asparagus in half lengthwise and trim off the ends. Slice the lemon and roughly chop the pistachios.
- Remove the baking sheet from the oven when the baby potatoes have been roasted for 12 minutes. Add the asparagus, drizzle with a little olive oil, and sprinkle with some more sea salt. Distribute the lemon slices over the baking sheet. Return to the oven and roast for 10 minutes.
- Remove the baking sheet from the oven and toss everything well once. Then place the salmon in the middle with the skin side down. Distribute the remaining marinade over the salmon and sprinkle with the pistachios.
- Lower the oven temperature to 170 °C and put the baking sheet back in the oven for another 12 minutes.
- Put all the ingredients for the vinaigrette in a mortar and grind into a sauce that is slightly thinner than a pesto.
- Add a teaspoon of water to make it slightly more liquid.
- Divide the baby potatoes and asparagus among the plates, place a salmon fillet on top, and finish with the vinaigrette.
