Salmon Lemon and Cream

How it's made!

Prepare the salmon


• Pat the salmon fillet dry with a paper towel.
• Season lightly with salt, black pepper, and a squeeze of lemon juice.

Cook the salmon

• Heat 1 tbsp butter in a pan over medium heat.
  
• Place salmon skin-side down and cook for 3–4 minutes, then flip and cook another 2–3 minutes until golden and cooked through.
  
• Remove from pan and set aside.
  

Make the lemon cream sauce


• In the same pan, add onions and garlic, sauté until fragrant.
  
• Add Baladna cooking cream light, lemon juice, capers, dill, and a pinch of red pepper flakes.
• Stir in the remaining butter pieces gradually until creamy and smooth.
  
• Season with salt and black pepper.
  

Prepare the sides


• For the mashed sweet potato: mash the sweet potato with Baladna low-fat milk, a little butter, salt, and pepper until smooth.
  
• For the asparagus: blanch in boiling water for 2 minutes, then toss in a hot pan with a little butter, garlic, and salt.

Assemble the dish

• Spoon a layer of mashed sweet potato on the plate.
  
• Place salmon on top and drizzle with the lemon cream sauce.
  
• Add asparagus on the side.
  
• Garnish with parsley and a touch of black pepper.