🥄Ingredients:
🔸1 salmon fillet
🔸1 tablespoon butter
🔸1 garlic clove, peeled and smashed
🔸1 sprig fresh rosemary
🔸Salt and pepper to taste
🔸1/2 cup green peas
🔸1/2 cup green beans, trimmed and cut into bite-sized pieces
🔸olive oil
🔸Salt and pepper to taste
🔸1/2 cup heavy cream
🔸1 tablespoon lemon juice
🔸1 teaspoon lemon zest
🔸1 large potatoe, peeled and cut into thin strips
🔸2 tablespoons olive oil
🔸Salt to taste
🥄Instructions:
Preheat your oven to 220°C (425°F).
Toss the potato strips with olive oil and salt.
Spread them in a single layer on a baking sheet.
Bake for 25-30 minutes, turning occasionally, until golden and crispy.
Season the salmon fillet with salt and pepper.
In a large skillet, melt the butter over medium-high heat.
Place the salmon fillet in the skillet, skin-side down if applicable.
Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden crust.
In the last 2 minutes of cooking, add the garlic clove and rosemary sprig to the skillet and baste the salmon with the infused butter.
In a separate skillet add the green peas and green beans, sauté for about 3-4 minutes until tender.
To the heavy cream add the lemon juice, lemon zest, salt, and pepper, pour the creamy lemon sauce over the sautéed peas and green beans in the skillet and stir to combine.
