Steamed salmon with green asparagus

Ingredients for 2 servings:

• 2 salmon fillets
• 2 portions of green asparagus, approx. 600 g
• ½ lemon(s)
• 1 bunch of dill
• 1 garlic clove(s)
• 1 small piece(s) of butter, approx. 1 cm in size
• n. B. Salt and pepper, white, freshly ground

Instructions

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

Wash the salmon, pat dry, and place it in the steamer. Line it with baking paper to make it easier to remove. Finely chop the dill. Season the salmon with salt and pepper, top with dill, and drizzle with lemon juice, or place a 2mm thin lemon slice on each salmon. Steam the salmon in the steamer for about 15 minutes. The time may vary depending on the thickness. Cut the asparagus into bite-sized pieces. About 5 minutes before the salmon is ready, heat the butter in a pan. Flatten the garlic clove in its skin and add it. As soon as the butter starts to foam, add the asparagus pieces and fry over medium heat. I do this on level 7 out of 9. The butter should be slightly browned at the end, but not burnt. When the salmon is ready, serve it on a plate, ideally while it is warm. It can be easily removed from the baking paper using a spatula. Squeeze the remaining lemon juice over the asparagus, season with salt and pepper, and arrange on a plate. Drizzle the butter from the pan over the asparagus and fish. Serve with baked potatoes with olive oil and rosemary or lightly salted rice.