Asparagus and salmon casserole

Ingredients for 2 servings:

• 500 g asparagus
• 125 g arugula
• 5 goat cheese medallions
• 200 ml soy cream (Soy Cream Cuisine)
• 1 pinch(s) of salt and pepper
• 250 g pasta
• 2 tbsp lemon juice
• 300 g salmon fillet(s)
• 2 handfuls of sunflower seeds, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

First, the dry ends of the asparagus are trimmed and then peeled. Then, cut the asparagus into 3 to 4 cm pieces and blanch them in salted water for about 4 minutes. In the meantime, wash, dry, and roughly chop the arugula. Preheat the oven to 200 degrees Celsius (convection oven). In a large blender, puree the cream cheese with soy cream, salt, and pepper. Add the chopped arugula to the cream cheese and cream mixture, and season everything with lemon juice. By now, the asparagus should be ready. Remove it from the water to drain. Cook the pasta in the asparagus water for 6 minutes to infuse it with the asparagus flavor (Note: Not visible in the video). Skin the salmon fillet, cut it into thin slices, and set aside. Once the pasta is ready, add it to a bowl with the asparagus and mix it with the arugula cream and salmon. Finally, the mixed ingredients are poured into a casserole dish. If desired, you can sprinkle sunflower seeds on top. The casserole is baked for 20 minutes.