Gnocchi pan with salmon, green asparagus and zucchini

Ingredients for 2 servings:

• 150 g salmon fillet(s)
• 150 g asparagus, green
• 250 g zucchini
• 250 g gnocchi from the refrigerated section
• some oil for frying
• n. B. Salt and pepper, freshly ground
• some pesto (e.g. wild garlic pesto), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the zucchini and asparagus. Depending on their thickness, halve the zucchini lengthwise and then slice thinly. Peel the asparagus at the bottom, trim off any tough parts, and cut the stalks into bite-sized pieces. Wash the salmon fillet, pat dry, and roughly dice. Heat 2 tablespoons of oil and about a shot glass of water in a large pan. Cover the asparagus and sauté for about 5 minutes. Add the zucchini and cook uncovered until tender, turning occasionally and seasoning with salt and pepper. Remove the vegetables. Meanwhile, fry the gnocchi in a second pan and lightly brown. Add to the vegetables and fry the salmon cubes in the pan, seasoning with salt and pepper. Arrange the gnocchi and salmon on plates. Add the salmon cubes and spread a little pesto over them.