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Salmon fillet with pine nuts and young vegetables

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Ingredients for 2 servings:

  • 2 salmon fillets, 125 – 150 g each
  • 250 g asparagus
  • 150 g carrot(s)
  • 1 lemon(s), untreated
  • 150 ml vegetable stock
  • 3 tbsp rapeseed oil
  • 40 g pine nuts, roughly chopped
  • 1 tbsp vinegar
  • 2 tbsp parsley, finely chopped

Instructions

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

Season the fillets with salt and pepper. Zest the lemon and squeeze out the juice. Marinate the salmon fillet with lemon juice and zest. Peel the carrots and halve them lengthwise. Peel the asparagus. Cook both in the vegetable broth until al dente. Fry the salmon fillets in hot oil for 3-4 minutes on each side, then keep warm. Toast the pine nuts in the pan and deglaze with the vinegar, adding the chopped parsley. Arrange the vegetables and salmon fillet on plates and pour the parsley and pine nut broth over them.

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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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