Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Rosemary and Hazelnut Salmon with Roast Potatoes and Asparagus
Introduction
I pulled this dish together from a fridge forage with about ten minutes to spare before a girlfriend came over for dinner – it was so ridiculously nice for how little time I had taken on it. While asparagus, potatoes and salmon are a classic combination, they reach happy new heights here along with hazelnuts and copious amounts of garlic and rosemary.
Ingredients
| Charlotte potatoes, quartered | |
| garlic, finely grated | |
| fresh rosemary, roughly chopped | |
| olive oil | |
| sea salt flakes | |
| lemon, zest only | |
| garlic, freshly grated | |
| nice salmon fillets | |
| asparagus (tips are fine if the whole ones look woody) | |
| blanched hazelnuts, roughly chopped | |
| For the dressing: | |
| good natural yogurt | |
| lemon, juice only |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
