Can I also make the salmon in the oven with frozen salmon?

Yes, it is possible to also make this recipe with frozen salmon. It is important to defrost the salmon well before you bake it in the oven.

Can I prepare the salmon in the oven with potatoes and asparagus in advance?

Yes, it is possible to prepare this dish in advance and save it in the fridge until you start baking it in the oven.

Salmon in the oven with potatoes and asparagus

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35min

•

Easy

Do you want to get started with salmon in the oven with potatoes and asparagus? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 whole salmon fillet without skin (± 800 g)
1 bussel green asparagus
500g new potatoes
1 Bio Citroen
150g Kalamata olives
2 Bolle El Kapperjes
5 tbsp olive oil
6 sprigs of thyme
pepper and salt

Sauce:
1 bio orange
1.5 dl olive oil extra pure
1 spacious el honey
1 spacious el mustard

1 whole salmon fillet without skin (± 800 g)
1 bussel green asparagus
500g new potatoes
1 Bio Citroen
150g Kalamata olives
2 Bolle El Kapperjes
5 tbsp olive oil
6 sprigs of thyme
pepper and salt

Sauce:
1 bio orange
1.5 dl olive oil extra pure
1 spacious el honey
1 spacious el mustard

Preparation method

How do you make this?

Cook the potatoes in the skin in your own way. Preheat the oven to 230 ° C. Coat the bottom of a large baking dish with oil and sprinkle with salt and pepper. Check the salmon fillet for bones. Place it in the baking dish and spread it with olive oil.

Break the hard end of the asparagus and brush them on all sides with 1 tbsp olive oil.

Crush the boiled potatoes with a large knife and cut the lemon into 8. Mix the potatoes, the lemon wedges, the olives, the capers, 2 tbsp olive oil and pepper. Arrange them around the salmon, place the asparagus on top, sprinkle with 4 sprigs of thyme and slide in the oven for 15 minutes.

Meanwhile, make the sauce: mix the honey and mustard. Little by little, add the olive oil, while you beat the sauce with a whisk, just like a mayonnaise. Add 1 tbsp grated orange and the juice of half a orange.

Sprinkle the salmon with fresh thyme and add the sauce separately.

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