This dish is a refined yet approachable example of modern restaurant cooking, where clean flavors and precise techniques come together on one plate. Perfectly pan-seared salmon forms the centerpiece, complemented by golden roasted potatoes, lightly charred asparagus, and a crisp, fresh salad with avocado. Each element is cooked separately to preserve its natural character, then plated with balance and contrast in mind. The result is a visually elegant, nutritionally balanced meal that feels equally suited for a professional kitchen or an elevated home dining experience.
Ingredients (Serves 2)
Salmon
- 2 salmon fillets (180–200 g each), skin on
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp fresh parsley, finely chopped
- Lemon wedges, to serve
Roasted Potatoes
- 300 g baby potatoes, cut into even cubes
- 1½ tbsp olive oil
- ½ tsp dried rosemary or thyme
- Salt and black pepper, to taste
Charred Asparagus
- 200 g asparagus, trimmed
- 1 tbsp olive oil
- Salt and cracked black pepper
Fresh Salad
- 1 cup mixed lettuce leaves
- ½ cucumber, diced
- ½ red onion, thinly sliced
- 1 ripe avocado, halved
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- Salt, to taste
Method
Preheat the oven to 200°C (400°F). Begin with the potatoes, as they require the longest cooking time. Toss the cubed potatoes with olive oil, rosemary, salt, and pepper until evenly coated. Spread them in a single layer on a baking tray and roast for 25 minutes, turning once halfway through. They should emerge crisp on the outside and soft inside.
While the potatoes roast, prepare the salmon. Pat the fillets dry thoroughly to ensure proper searing. Season both sides with salt, pepper, garlic powder, and smoked paprika. Heat a non-stick or stainless-steel pan over medium-high heat and add olive oil. Place the salmon skin-side down and cook for 4–5 minutes without moving it, allowing the skin to become crisp. Flip gently and cook for another 3–4 minutes until just cooked through. Remove from heat and finish with fresh parsley.
Heat a grill pan or skillet over high heat for the asparagus. Toss the spears with olive oil, salt, and pepper. Cook for 3–4 minutes, turning occasionally, until lightly charred but still vibrant and tender.
For the salad, combine lettuce, cucumber, and red onion in a bowl. Add the avocado just before serving to maintain its freshness. Dress lightly with olive oil, lemon juice, and a pinch of salt.
Plating & Presentation
Arrange the salmon slightly off-center on a warm white plate. Place roasted potatoes to one side and stack the asparagus neatly alongside the fish. Finish with the fresh salad and avocado for height and color contrast. Serve immediately with lemon wedges.
Chef’s Tips
- Always start salmon skin-side down for maximum crispness.
- Avoid overcooking; salmon should flake easily yet remain moist.
- Use uniform potato cuts for even roasting.
- Season in layers to build balanced flavor throughout the dish.
