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Baked Lemon Salmon with Asparagus & Potatoes - Michelle Southan, assistant
serves 2

1 lemon
melted butter
2 large (about 400g) sebago potatoes, washed
1 1/2 tbs olive oil
salt & freshly ground black pepper
2 (about 180g each) Atlantic salmon fillets with skin on
1 bunch asparagus, woody ends trimmed
90g butter at room temp, cubed
1 tsp roughly chopped fresh dill

Preheat oven to 200deg C. Cut six 2mm thick slices from the lemon
and set aside. Juice the remaining lemon and reserve 1 tbs juice.

Brush baking tray with melted butter. Peel and very thinly slice
potatoes. On a greased tray, arrange some slices overlapping in
a circular pattern to form two 13cm discs. Continue to layer
remaining slices on top in a circular pattern. Drizzle each stack
with 1 tsp of the oil and season with salt and pepper. Bake in
preheated oven for 15 minutes or until tender.

Meanwhile, lift skin on salmon, leaving both ends attached to make
an opening between the flesh and skin. Place 3 lemon slices in each
opening. Heat remaining oil in non-stick frying pan over medium-high
heat. Add salmon skin-side down and cook for 2 minutes. Turn and
cook for 1-2 minutes for medium. Place on a plate and cover with
foil. Set aside.

Add asparagus to baking tray in a single layer and bake for a
further 5 minutes or until potatoes are crisp and golden around
the edges.

Meanwhile heat reserved lemon juice in a small saucepan over
medium-low heat. Gradually add butter a cube at a time, whisking
until it melts and incorporates before adding the next cube. Continue
until all butter is incorporated. Whisk in dill and season with
salt and pepper.

Use an egg lift to place potato stacks on serving plates, top with
salmon and drizzle with lemon butter sauce. Serve immediately with


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