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 Hello ladies and gents this is the Viking telling you that today we are talking about

Baked salmon with lemon, thyme and asparagus



  • SERVES 4
  • PREP TIME 10MINS
  • COOK TIME 15MINS
  • INGREDIENTS 9
  • DIFFICULTY EASY (4)


The crisp texture of blanched asparagus plays with the succulent salmon to create a winning meal.


INGREDIENTS

  • 4 x 175g skinless salmon fillets
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, thinly sliced
  • 4 fresh thyme sprigs
  • 2 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 3 teaspoons chopped fresh tarragon (see note)
  • 1/2 teaspoon caster sugar
  • 2 bunches asparagus, trimmed


METHOD

1.Heat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays. Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 teaspoon oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.

2.Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.

3.Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.

4.Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve.

And as always have a chilled day from the Viking

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