Lemon Butter Sockeye Salmon
with Asparagus Amandine and Horseradish Potato Mash
Lemon Butter Sockeye Salmon
Bright lemon butter brings out rich sockeye salmon, paired with nutty asparagus amandine and a creamy horseradish potato mash for a fresh, elegant dinner.
Ingredients
For 2 servings
- 1 ounce Almonds
- 6 ounce Asparagus
- ¼ ounce Chives
- 1 tablespoon Fry Seasoning
- 1 teaspoon Horseradish Powder
- 1 unit Lemon
- 6.75 ounce Milk
- 1 unit Veggie Stock Concentrate
- 10 ounce Wild Sockeye Salmon
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 4 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time30m
Calories800
Protein44g
Carbs47g
Fat46g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For dairy-free needs, swap the milk in the mash for unsweetened oat or soy milk and use a plant-based butter. If you avoid tree nuts, replace the almonds with toasted pumpkin or sunflower seeds; for fish-free meals, use a firm tofu or cauliflower steak instead.
What to serve with it
Serve with a crisp green salad or a simple cucumber-dill side to echo the bright lemon and balance the rich fish and mash. Warm dinner rolls or crusty bread also help round out the meal and soak up any buttery sauce.
