New potatoes with green asparagus, cherry tomatoes, salmon and basil-lemon dressing

Ingredients for 2 servings:

• 2 handfuls of new potatoes
• 2 handfuls of cherry tomatoes
• 1 bunch of green asparagus
• 2 salmon fillets, frozen
• 5 stalks of basil
• 1 lemon(s)
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Remove any dirt, loose skin, and eyes from the new potatoes. Depending on their size, leave them whole or cut them in half. Place them in cold, salted water, bring to a boil, reduce the heat to medium, and simmer until tender. In the meantime, wash the tomatoes, asparagus, and basil. Pluck the basil leaves from the stems. Remove the woody ends from the asparagus and cut the rest into bite-sized pieces. Rinse the salmon under cold water and pat dry with a kitchen towel. Next, add a little olive oil to a pan preheated to medium heat and fry the salmon until lightly browned on one side. Add the asparagus pieces and cherry tomatoes to the fish, cover the pan, and simmer until the salmon is tender. This usually takes about 6-8 minutes. While the potatoes and the fish/vegetable mixture are cooking, crush the basil in a food processor (or blender, or use a mortar and pestle) and mix with lemon juice, olive oil, salt, and pepper to taste (I used one and a half times the amount of olive oil to the juice of one lemon) to make a dressing. Drain the potatoes. Serve the potatoes with the fish, tomatoes, asparagus, and dressing.