Farm-to-table
Salmon Lemon & Cream

1. Preheat the oven to 200°C (400°F).
2. Season the salmon fillet with bay rose and set aside.
3. In a pan over medium-high heat, sauté the diced onions and minced garlic until fragrant and translucent.
4. Add the lite cream and green capers to the pan and stir to combine. Reduce the heat and let the mixture simmer for a few minutes.
5. In a separate pot, cook the mashed sweet potato with low-fat milk until heated through and smooth.
6. In a separate pan, cook the asparagus until tender.
7. In a non-stick skillet over medium-high heat, melt the unsalted butter. Add the grated garlic and cook until fragrant.
8. Place the salmon fillet in the skillet and cook for 2-3 minutes on each side until browned and crispy on the outside, and cooked through on the inside.
9. Once the salmon is cooked, remove it from the skillet and add the lemon juice to the remaining butter in the pan. Stir to combine.
10. Serve the salmon with the sweet potato mash and asparagus. Drizzle the lemon butter sauce over the salmon.
11. Garnish with green dill, freshly ground black pepper, and a pinch of red pepper flakes (optional).

Enjoy your delicious and healthy Pan-Seared Salmon with Sweet Potato Mash and Asparagus!