Salmon fillet with baked potatoes and green asparagus

Ingredients for 2 servings:

• 300 g salmon fillet(s)
• 1 bunch of asparagus, green
• 300 g potatoes, small (triplets)
• 150 ml white wine
• 80 ml sour cream
• 2 pinch(s) salt and pepper
• 2 cups olive oil
• 1 dashes Worcestershire sauce
• 2 dashes lemon juice

Instructions

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

For oven or pan

Wash the green asparagus and cut into pieces, removing any woody ends. Trim the new asparagus and place them in a covered ovenproof dish along with the asparagus pieces. Season and drizzle with plenty of olive oil, adding a squeeze of lemon juice and a splash of white wine if desired. Place in a preheated oven at 200°C on the middle rack and sizzle for about 30 minutes, stirring occasionally. You can also cook it in a large, covered pan, then cook for a shorter time (about 20 minutes). Season the salmon fillets and sear them briefly in olive oil on all sides, deglaze with white wine, and let stand for 5 minutes over medium heat. Add the cream, season with lemon juice and Worcestershire sauce, and simmer for another 5 minutes over low heat. I usually buy frozen fillets from a frozen home delivery service; they are individually wrapped in approximately 150g bags, making them easy to store and portion. The roasting time then increases to about 20 minutes. After deglazing and simmering, the fillets and the side dishes are ready. Tip: This dish is already pretty quick and easy, but for those who prefer a more convenient approach, simply place the salmon fillets on top of the potatoes and asparagus in the dish (defrost frozen salmon first, though). If you don’t like asparagus, you can also use kohlrabi. Baked potatoes (with or without asparagus) also go well with anything pan-fried. You can sometimes even buy “triplets” in the supermarket in a 500g container, along with a seasoning mix that can also be used for this dish. The skin is usually left on; just brush the potatoes thoroughly.