Cowboy Butter Salmon and Asparagus Parcels with Crispy Potatoes

Ingredients

• mini potatoes (whole; amount not provided)
• salt (for salted cooking water; also for seasoning potatoes and asparagus, to taste)
• avocado oil (spray for tossing potatoes)
• garlic granules (amount not provided)
• onion granules (amount not provided)
• paprika (amount not provided for potatoes)
• black pepper (to taste; also for asparagus)
• butter (softened; amount not provided)
• 1 garlic (minced)
• 1 tsp Dijon mustard
• 2 tsp lemon juice
• 1 tbsp parsley (plus a little extra fresh parsley for serving)
• 1 tbsp chives (plus a little extra fresh chives for serving)
• 1 tsp paprika (for the cowboy butter)
• chilli flakes (amount not provided)
• salmon (amount not provided; may substitute any fish)
• asparagus (amount not provided)
• foil (large sheet)

Steps

1. 1

   Bring a pan of salted water to a boil.

2. 2

   Add the whole mini potatoes and cook for 18–20 minutes, or until a knife slides in easily.

3. 3

   Drain the potatoes well and leave them to steam-dry for 5 minutes.

4. 4

   Gently shake the pan to rough up the potatoes' outsides slightly without breaking them.

5. 5

   Toss the potatoes with a spray of avocado oil, garlic granules, onion granules, paprika, salt, and black pepper.

6. 6

   Roast the potatoes at 220°C for 35–45 minutes, turning them halfway through, until golden and crispy.

7. 7

   Meanwhile, mix the softened butter, minced garlic, Dijon mustard, lemon juice, parsley, chives, paprika, chilli flakes, salt, and black pepper to make the cowboy butter.

8. 8

   Lay a large sheet of foil on your work surface. Fold it in half, then scrunch up the sides to create walls that will keep the butter from spilling out.

9. 9

   Place the asparagus on the left side of the foil and season it lightly with salt and pepper.

10. 10

    Set the salmon next to the asparagus. Spread cowboy butter generously over both, reserving 1 teaspoon for the potatoes.

11. 11

    Pull the foil walls together to mostly cover the asparagus while leaving the salmon more or less exposed.

12. 12

    Place the parcel in the oven for the final 15–18 minutes of the potatoes' cooking time, adjusting for the thickness of the salmon.

13. 13

    Carefully open the parcel and spoon the melted cowboy butter over the salmon and asparagus.

14. 14

    Once the potatoes are cooked, stir the reserved teaspoon of cowboy butter through them.

15. 15

    Sprinkle a little extra fresh parsley and chives over the potatoes. Serve them alongside the salmon parcel, with an extra spoonful of the buttery juices over everything.

Notes

The source gives no quantities for most ingredients, including the potatoes, salmon, asparagus, and butter, so these remain unspecified. Although the description suggests rice as a time-saving potato substitute, it does not provide instructions for preparing rice. Stated nutrition: 762 calories and 46 g protein per serving.

Nutrition per serving

• main
• dinner
• fish
• gluten-free
• oven-roasted
• foil-parcel
• midweek