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

Yes, it is possible to make this recipe with frozen salmon as well. It is important to thaw the salmon properly before baking it in the oven.

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

Yes, it is possible to prepare this dish in advance and store it in the refrigerator until you are ready to bake it in the oven.

How do I store the leftovers?

Store cooled leftovers in a sealed container in the refrigerator. You can reheat them later in the oven or microwave.

Can I replace the olive oil in the sauce with something else?

Yes, you can use a mild oil, such as sunflower or rapeseed oil, but the flavor will be slightly less pronounced than with extra virgin olive oil.

Is there a substitute for Kalamata olives in this dish?

Sure, you can use green olives or even sun-dried tomatoes for a slightly sweeter touch to the dish.

Salmon with green asparagus in the oven

Name: Salmon with green asparagus in the oven
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 1 whole salmon fillet without skin (± 800 g); 1 bunch of green asparagus; 500g baby potatoes; 1 organic lemon; 150g kalamata olives; 2 heaping tbsp capers; 5 tbsp olive oil; 6 sprigs of thyme; pepper and salt; 1 organic orange; 1.5 dl extra virgin olive oil; 1 generous tbsp honey; 1 generous tbsp mustard

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35min

•

Easy

This salmon with baby potatoes from the oven is for me such a dish that looks chic, but actually is super simple to make. The salmon cooks gently and juicy in the oven, while the baby potatoes become lightly crispy and the green asparagus retains its fresh bite. What really completes it? That salty touch of olives and capers, together with the fresh citrus of lemon and that wonderfully soft orange sauce with honey and mustard. Everything just works: fresh, savory, and a little sweet. Perfect for a cozy dinner or when you want to put something on the table without stress that feels just that little bit more special.

Ingredients

What do you need?

Quantity: 4P

Salmon with asparagus and baby potatoes
1 whole salmon fillet without skin (± 800 g)
1 bunch of green asparagus
500g baby potatoes
1 organic lemon
150g kalamata olives
2 heaping tbsp capers
5 tbsp olive oil
6 sprigs of thyme
pepper and salt

Sauce
1 organic orange
1.5 dl extra virgin olive oil
1 generous tbsp honey
1 generous tbsp mustard

1 whole salmon fillet without skin (± 800 g)
1 bunch of green asparagus
500g baby potatoes
1 organic lemon
150g kalamata olives
2 heaping tbsp capers
5 tbsp olive oil
6 sprigs of thyme
pepper and salt

1 organic orange
1.5 dl extra virgin olive oil
1 generous tbsp honey
1 generous tbsp mustard

Preparation method

How do you make this?

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Cook the baby potatoes
Boil the baby potatoes with their skins on until tender.

Prepare the baking dish
Preheat the oven to 230 °C. Grease the bottom of a large oven dish with olive oil and season with salt and pepper. Check the salmon fillet for bones, then place it in the dish. Brush the salmon with a little olive oil.

Prepare the asparagus
Snap or trim the tough ends of the asparagus. Brush them all over with 1 tbsp olive oil.

Assemble the dish
Lightly crush the cooked baby potatoes with a large knife. Cut the lemon into 8 wedges. Mix the potatoes with the lemon wedges, Kalamata olives, capers, 2 tbsp olive oil, and some pepper. Arrange this mixture around the salmon in the dish. Place the asparagus on top of the potatoes and sprinkle with 4 sprigs of thyme.

Bake in the oven
Bake in the oven for 15 minutes at 230 °C until the salmon is cooked and the potatoes are lightly browned.

Make the sauce
Mix the honey and mustard in a bowl. Gradually whisk in the olive oil (like making mayonnaise) until you have a smooth, emulsified sauce. Add the orange zest and juice.

Finishing and serving
Sprinkle the remaining thyme sprigs over the salmon. Serve the salmon with the potatoes and asparagus, offering the sauce separately so everyone can add as much as they like.

Tips

Break the asparagus instead of cutting: this way they naturally break at the right point.
Gently crush the baby potatoes for extra flavor and texture, they absorb the oil and flavors well.
Slowly whisk the sauce to achieve a nice, creamy emulsion without splitting.
Adjust the amount of honey in the sauce to your taste: more for sweetness, less for fresh tartness.
Let the dish rest for a few minutes after baking so the flavors can settle and the salmon becomes a bit firmer.