Lemon, Thyme & Mi Butter Salmon

with Baby Potatoes & Asparagus

Serves: 4Prep: 15 min | Cook: 25–30 min

Ingredients

• 4 salmon fillets

• 2–3 tbsp mi butter Chives, Lemon & Roasted Garlic

• 500 g baby potatoes

• 1 bunch asparagus

• 1 lemon, sliced

• 1 tbsp olive oil

• 1 tsp fresh thyme leaves

• Salt & freshly ground black pepper

• Fresh thyme, to garnish

Chives Lemon & Roasted Garlic

ZAR 150.00

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Method

1. Roast the potatoes: Heat oven to 200°C. Toss baby potatoes with olive oil, salt, pepper and thyme. Roast for 20 minutes.

2. Prepare the salmon: Pat salmon dry and season lightly with salt and pepper.

3. Add the mi butter: Spread a generous layer of mi butter Chives, Lemon & Roasted Garlic over each fillet.

4. Add vegetables: Place the asparagus and lemon slices around the salmon.

5. Bake: Return to the oven for 10–12 minutes, until the salmon is just cooked through and flakes easily.

6. Finish: Spoon the melted Mi Butter and pan juices over the salmon. Garnish with fresh thyme and lemon.

mi butter tip: Add a small spoonful of the butter over the hot salmon just before serving for an extra glossy, creamy finish.