Pan-Fried Salmon with Asparagus and Creamy Mash

A favourite dish for Springbok player Damian Willemse!

Ingredients:

 

For the Salmon:

  • 2 salmon fillets (skin-on)
  • Salt and pepper, to taste
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 clove garlic, minced
  • Juice of ½ lemon
  • For the Asparagus:
  • 8–10 asparagus spears, trimmed
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Lemon zest, for garnish


For the Creamy Mash:

  • 4 medium potatoes, peeled and cubed
  • 2 Tbsp butter
  • 3 Tbsp milk or cream (adjust for desired consistency)
  • ¼ cup cheese spread 
  • Salt and pepper, to taste

How To Make Salmon, Asparagus & Mash

  1. Start by boiling the potatoes in salted water until fork-tender, about 10–12 minutes. 
  2. Drain and return to the pot. Mash the potatoes with butter, milk, and cheese spread until creamy. 
  3. Adjust seasoning with salt and pepper.
  4. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. 
  5. Place the salmon fillets skin-side down and cook for 3–4 minutes until the skin is crispy. 
  6. Flip the salmon and cook for another 2–3 minutes, depending on the thickness of the fillet. Add butter and minced garlic to the pan, spooning the melted butter over the salmon as it finishes cooking. Squeeze in lemon juice for a bright finish. Remove from heat.
  7. In a separate pan, heat olive oil over medium heat. Add the asparagus and sprinkle with garlic powder, salt, and pepper. 
  8. Sauté for 3–5 minutes, tossing occasionally, until the asparagus is tender but still crisp.
  9.  Garnish with lemon zest. Spoon the creamy mash onto each plate and place the salmon fillet on top. 
  10. Arrange the asparagus spears alongside the salmon. Drizzle any leftover lemon butter from the salmon pan over the dish for extra flavour.