Arugula salad with green asparagus

Ingredients for 2 servings:

• 1 pack of arugula
• 250 g cocktail tomatoes
• 500 g asparagus, green
• 1 tbsp honey
• salt and pepper
• olive oil
• Balsamic vinegar, dark
• Rapeseed oil
• 2 wild salmon fillets
• 100 g Parmesan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Low carb, simple, easy

Start with the salad so it can marinate a bit. Wash and dry the arugula and tomatoes. Halve the tomatoes and toss with the arugula, salt, pepper, olive oil, and balsamic vinegar. Sear the salmon in a pan with a little rapeseed oil, then place it in the oven at 150°C (top/bottom heat) for about 10 minutes until cooked through. Tip: A slice of lemon on the salmon adds a fresh flavor, but not everyone likes it, so this is just a tip. Season the salmon with salt and freshly ground pepper just before serving. While the salmon is in the oven, trim the ends of the asparagus (usually about 1/4, depending on how woody it is) and cut the stalks into pieces about 5 cm long. Fry the asparagus in the pan with honey and a small dash of rapeseed oil. CAUTION: Reduce the heat, or the honey will burn. Then add the asparagus to the salad and mix everything well. Garnish the salad with the salmon and Parmesan on a plate and enjoy.