John Myers
Green Asparagus and Salmon from Tray
The perfect green asparagus and salmon from tray recipe with a picture and simple step-by-step instructions.
- 1 kg Green asparagus
- 700 g Salmon fillet
- 1 Lemon
- 1 Lime
- 3 tbsp Olive oil
- 1 tsp Sugar
- 2 tbsp Bianco balsamic vinegar
- Salt pepper
- 1 Baguette
- 3 tbsp Olive oil
- Wash the asparagus, cut off the lower ends and blanch in salted water for 1 minute.
- Then immediately quench in ice water.
- Place the salmon fillet on a baking sheet lined with baking paper, season with salt and pepper.
- Wash the lemon and lime with hot water and finely grate the peel.
- Spread the lemon and lime zest on the fillet.
- Place the asparagus on the baking sheet.
- Mix the olive oil, sugar and balsamic vinegar together and sprinkle with the asparagus.
- Put the baking tray in the oven for 10 – 15 minutes (depending on the thickness of the fillet) at 180 ° convection.
- Baguette cut into slices and roast in a pan with olive oil.
- Serve with the salmon and asparagus.
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