Men Make Dinner Day: Salmon & Asparagus

Salmon & Asparagus recipe from Perfect Cellar

Salmon & Asparagus recipe from Perfect Cellar
PHOTO CREDIT: Taste Book

For those of you out there who are a little more health conscious then this recipe of Salmon and Asparagus courtesy of Simone Williams from Perfect Cellar will be just for you. If you're having numerous amounts of dinner courses you don't want each one to be as heavy as the rest, so having something a touch lighter will make your dinner more enjoyable.

Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!

Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!

We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.

Get the latest from Perfect Cellar by following them on Twitter | Instagram and check out the rest of our Men Make Dinner Day recipes here.

Salmon & Asparagus

All you need is one roasting dish for this fool-proof recipe. It’s healthy and delicious with very little skill required!

Best Served With

Pair with a crisp and dry, Premier Cru Chablis from Charly Nicolle for a refreshing, citrus burst.

INGREDIENTS

  • 400g new potatoes, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g each
  • Handful basil leaves

METHOD

Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

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