Salmon & asparagus one-pot gratin
Make the most of asparagus in season in early British summertime with this delicious creamy salmon and asparagus one-pot topped with crunchy breadcrumbs
- Serves: 4 persons
- 30g dried breadcrumbs
- 2sprigs parsley, leaves picked and chopped
- 100g parmesan
- 1tsp olive oil
- 25g unsalted butter
- 1red onion, finely chopped
- 1garlic clove, crushed or finely grated
- 300ml double cream
- 100ml milk
- 500g asparagus, trimmed and halved
- 4skinless salmon fillets
Step 1Heat the oven to 200C/180C fan/gas 6. Combine the breadcrumbs, parsley and 25g parmesan, then set aside. Heat the oil and butter in a large flameproof casserole over a medium heat and fry the onion for 5 mins until starting to soften. Stir in the garlic, and cook for 1-2 mins more to soften slightly, then stir in the cream, milk and remaining parmesan. Bring to a simmer and cook until the cheese has melted, then season well, stir and remove from the heat.
Step 2Tip in the asparagus and ensure it is submerged in the sauce. Nestle in the salmon fillets, skin-side down. Scatter the cheesy breadcrumb mixture over the salmon fillets, then transfer to the oven and bake for 14-16 mins until the salmon is cooked through and the breadcrumb topping is lightly golden.