Creamy Salmon & Asparagus Gratin.


This recipe is so deliciously creamy you would think it’s laden with calories but I can assure you now it isn’t!

My mum originally introduced this to me and I was amazed at how good it tasted without loads of calories! I’ve since adapted the recipe slightly which my husband and I prefer.

To thicken the sauce I make a roux which is nicer than using corn flour and adds a richness to the sauce. 

You will also need a casserole dish that will fit two salmon fillets snug together. 

I promise this is simple to make and will leave you wanting more! 

I have impressed friends and family with this simple dinner so make sure you give it a go! Double the quantities if you are making for 4 people.

Salmon and Asparagus Gratin

This recipe serves two people. 

Time- 35 minutes to prep and cook.

2 x 120g Salmon fillets 

8-10 x Asparagus spears

1/4 x White onion finely chopped

4 x Small white mushrooms thinly sliced 

1 x Vegetable stock cube 

250ml x Boiling water

120ml x Semi skimmed milk

25g x Butter

25g x Plain flour 

15g x Parmesan cheese grated (optional)

1 x Casserole dish 


Heat your oven to 180 degrees.

Fry the onions and mushrooms in a small amount of oil in a pan on a medium heat, until softened and slightly golden.

Push the mixture to the side of the pan, then add the butter, and flour to the other corner of the pan. Mix until the flour has dissolved into the butter but keep mixing until it forms a light brown paste. Take off the heat immediately and set aside.

Meanwhile boil 250ml of water, pour into a separate bowl and add the vegetable stock cube. 

Whilst this dissolves prepare the Asparagus by snapping the white end off each spear. Arrange these in your casserole dish along with the onion and mushrooms from the frying pan, place the salmon fillets on top.

To make the sauce add the milk to the boiling water and stir.

Turn your frying pan back onto a medium heat and add the sauce to the pan and stir continuously.

The sauce should start to boil and thicken. Keep stirring to remove and lumps, using a whisk if necessary.

Once thickened the sauce should coat the back of a spoon.  At this point, remove from the heat and pour over the salmon. The sauce should cover the fillets generously.

You can then sprinkle the top with parmesan cheese and bake in the oven for 20 minutes.

Serve with new potatoes and additional vegetables if you wish.

Enjoy 🙂


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