Salmon with Tartare Cream Sauce

Serves 4, Prep and Cook 30 mins

2 bunches asparagus,

trimmed

1 bunch broccolini, trimmed 2 cloves garlic, crushed

4 x 180g boneless

salmon fillets, skin on

TARTARE CREAM SAUCE ½ cup sour cream

¼ cup finely chopped

fresh parsley

2 tblsps finely chopped

gherkins

2 tblsps finely chopped

fresh chives

1 tblsp drained baby capers 2 tsps lemon juice

1 Heat an oiled, large, non-stick frying pan over a medium heat. Add asparagus, broccolini and garlic. Cook, turning regularly, for about

3 minutes, or until just tender. Remove. Cover to keep warm.

2 Return same pan to a medium heat. Add salmon, skin-side down. Cook for about 4 minutes, or until skin is crisp. Turn over. Cook for 3 minutes, or until cooked to your liking.

3 Meanwhile, make sauce. Heat sour cream in a small saucepan, stirring over a low heat until hot. Remove from heat. Stir in remaining ingredients. Season with salt and pepper.

4 Serve salmon over asparagus and broccolini. Top with sauce.