Asparagus with salmon fillet

Ingredients for 4 servings:

• ½ kg salmon fillet(s)
• 1 ½ kg asparagus, white
• 8 spring onions
• 1 lemon(s), the juice
• 1 cup of sweet cream
• e.g. jacket potatoes
• Vegetable broth, instant
• Parsley, finely chopped
• herbal salt
• Pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cooked in a steamer

Wash the boiled potatoes with their skins on. Cook in a perforated ovenproof dish at 100°C for 10 minutes. Rinse the salmon fillet with cold water, then dry and drizzle with a little lemon juice. In the meantime, peel the asparagus and place it in a perforated ovenproof dish. Add it to the potatoes and cook for another 10 minutes. Season the salmon with herb salt and freshly ground pepper. Place 4 portions on the asparagus and cook for another 4 minutes. Cook for a total of 24 minutes. Trim the spring onions, slice them into fine rings, and cook in a saucepan over medium heat with the lid on (without adding any fat) for about 3 minutes on the stovetop. Add the sweet cream and season with vegetable stock and lemon juice. Divide everything among 4 plates. Place the salmon on top of the asparagus and pour the sauce over it. Serve garnished with finely chopped parsley.