Baked salmon asparagus two-ways microwave boil carrots serve with fennel and cauliflower puree

Baked salmon twoways asparagus, boil carrots served with fennel and cauliflower puree.jpg

Salmon and fennel are on sale. Bought cauliflower, carrot, asparagus and thickened cream. As I were walking down the cashier lane, this Serrano caught my eyes, though it’s not on sale, I thought let wrap the asparagus with it.

As usual I always like to explore the flavour of my food and the method of cooking. I saw on Masterchef how to make fennel puree; I like to explore it by combining fennel and cauliflower flavour and like my method of cooking to be multi-staking.

 Google: “Atlantic salmon is one of the best sources of Omega-3 fatty acids found in nature. Omega-3 plays an important role in promoting great overall health, however since our bodies cannot produce these fatty acids naturally, we must look to source these from what we eat. Marine Omega-3s are the most powerful and provide wide-ranging health benefits for our body and brain, such as maintaining a healthy heart and mind.”

I am glad that my multi-staking and combined experiment work perfectly and I have a healthy dinner with my family. It’s colourful as well as delicious. Let’s cook!!!!


4 medium size skin-on salmon fillets
Olive oil
1 baby fennel and fond, cut into small pieces
1/2 cauliflower, cut into small pieces
2 medium carrots, cut to bite size
4 bunches asparagus
8 pieces of Serrano ham
150 ml thickened cream
2-4 Tbs butter
oil for frying the fennel and cauliflower
1 Tbs garlic, chopped finely


Preheat the oven to 200 degrees C. Line a roasting pan with baking sheet and foil. Pat the salmon dry with a paper towel. Rub the salmon and 2 bunches of asparagus with oil, salt, and pepper using your fingers or a pastry brush.

Place the salmon in the roasting pan, skin-side down with some fond on top, and the remaining 2 bunches asparagus wrap with Serrano ham then drizzle some oil. Transfer to the oven.

Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes eg. 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it. You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it’s ready.

I baked it for about 20 minutes, take out to check then turn over: skin on top and bake a further 5-8 minutes so that the asparagus are softer. While salmon in oven, heat oil in pot on medium heat, add butter and garlic fry until fragrant. Then add fennel and cauliflower, cook and stir occasionally until soften.

Microwave carrots about 14 minutes. Next pour in the cream into the fennel and cauliflower, bring to boil and vegetables cooked through. Then use hand mixer, blend until creamy and no lump. Then set aside keep warm.

Serve on plate: salmon, two ways asparagus, carrot and a ladle of fennel and cauliflower puree. Serve immediately with a glass of Pinot. Enjoy!!!