Honey asparagus with salmon steaks

Honey asparagus with salmon steaks

Total: 45 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / person: 664 kcal
, Fat: 44 g
, Carbohydrate: 21 g
, Protein: 44 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Asparagus

500 g green asparagus, lower third peeled
500 g white asparagus, peeled
1 organic lemon, in slices
3 tbsp olive oil
2 tbsp sweet balsamic vinegar
1 ½ tbsp liquid honey
1 garlic clove, squeezed
60 g almonds, coarsely chopped
¾ tsp salt
a little pepper

Salmon

1 tbsp olive oil
¾ tsp salt
a little pepper
4 pieces of salmon (organic) (each approx. 180 g)

Bake

4 sprig lemon thyme
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How it's done

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Asparagus

Spread the asparagus and lemon slices on a baking tray lined with baking paper. Mix the oil with all the other ingredients up to and including the almonds, season. Drizzle half of the vinaigrette over the asparagus, mix. Set aside the remainder.

Salmon

Mix the oil, salt and pepper, brush the salmon with the seasoned oil, place on top of the asparagus.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, plate up the asparagus, drizzle with the reserved vinaigrette. Garnish with lemon thyme.

Good to know
Tip: Instead of regular pepper, use lemon pepper.

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