Lemon And Basil Salmon With Goat's Cheese Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 bunch asparagus (woody ends trimmed)
• 2 (150 g) salmon fillets (skinless and boneless)
• 20 g breadcrumbs (1/2 cup fresh made from italian style bread)
• 1 tablespoon basil (fresh finely shredded)
• 1/2 teaspoon lemon zest (finely grated)
• 250 g baby potatoes (halved and steamed to serve)
• 1/2 bunch baby carrots (steamed to serve)
• 1/2 lemon (cut into wedges to serve)
• 1/2 teaspoon olive oil
• 1/2 leek (cut into short strips)
• 1 garlic clove (minced)
• 1 tablespoon plain flour (wholemeal)
• 160 ml skim milk (2/3 cup)
• 20 g goat's cheese
• 1 tablespoon lemon juice (freshly squeezed)
• black pepper (freshly ground)

Recipe

• 1 preheat oven to 180c (fan forced).
• 2 divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
• 3 goat's cheese sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
• 4 reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
• 5 add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
• 6 stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
• 7 remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
• 8 spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
• 9 spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
• 10 place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.