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Asparagus with salmon, tomatoes and arugula

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Ingredients for 4 servings:

  • 250 salmon fillet(s), diced
  • 1 bunch of white asparagus
  • 1 bunch of green asparagus
  • 3 tomatoes, diced
  • 100 g arugula
  • some Parmesan, grated
  • some thyme
  • olive oil
  • salt and pepper
  • Spices)

Instructions

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

Briefly fry the salmon fillet in olive oil, remove, and set aside. Peel the asparagus and cut into pieces. First, add the white asparagus to the salmon fat, then add the green asparagus and cook until al dente. The white asparagus takes longer to cook. Add the diced tomatoes and salmon fillet and continue frying briefly. Season to taste. Divide the arugula evenly among 4 plates, arrange the asparagus on top, sprinkle with Parmesan cheese, and drizzle with olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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