Pan-Seared Salmon with Horseradish Mash and Asparagus Amandine

This dish brings together tender salmon, creamy horseradish mashed potatoes and crisp asparagus amandine for a meal that feels special yet approachable. The salmon is pan-seared until golden, then finished with a bright lemon butter sauce that ties everything together.

The mashed potatoes get a kick from horseradish and a fresh pop from chives, while the asparagus is tossed with toasted almonds for a delightful crunch. It’s a balanced, flavorful dinner that’s sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Wild Sockeye SalmonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, trim and discard woody bottom ends from asparagus. Finely chop chives. Zest and quarter lemon.
2. Toss asparagus on a baking sheet with a drizzle of olive oil, salt and pepper. Pat salmon dry with paper towels; rub fillets all over with a drizzle of olive oil and season generously with salt and pepper. Rub flesh sides of fillets with half the Fry Seasoning (all for 4 servings); place on a separate, lightly oiled baking sheet.
3. Roast asparagus on middle rack for 5 minutes. Once asparagus has roasted 5 minutes, add salmon to top rack and continue roasting until asparagus is tender and lightly browned and salmon is opaque and cooked through, 5-7 minutes more.
4. Once potatoes are tender, drain and return to pot. Mash over low heat with 2 TBSP butter (4 TBSP for 4 servings), half the horseradish powder and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season generously with salt and pepper. Keep covered off heat until ready to serve.
5. Meanwhile, in a small bowl, combine ¼ cup water (⅓ cup for 4 servings), stock concentrate, a big squeeze of lemon juice and half the lemon zest; set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.
6. Stir 2 TBSP butter (3 TBSP for 4 servings) into sauce until melted, then stir in remaining chives. Taste and season with salt, pepper and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like. Divide asparagus, potatoes and salmon between plates. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of salmon?

Yes, any salmon fillet will work, but cooking times may vary slightly. Adjust accordingly.

What can I substitute for horseradish powder?

Prepared horseradish can be used; start with 1 teaspoon and adjust to taste.

How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat gently in the oven or microwave.