Green asparagus with salmon

A light and refined dish where green asparagus steals the show, paired with tender, briefly cooked salmon. In this version, we deliberately use salmon instead of trout, which creates a slightly richer mouthfeel and a lovely contrast with the crisp asparagus. Serve with a glass of crisp Grüner Veltliner : spicy and elegant, perfectly balanced with both the vegetables and the oily fish.

For 2 persons

Green asparagus with salmon

Ingredients

  • 250 g green asparagus
  • 2 small salmon fillets (approx. 100 g each, skinless)
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Salt and pepper
  • Optional: some lemon zest or fresh dill for garnish

Preparation method

  1. Cut off the woody ends of the asparagus. Blanch them in salted water for 2–3 minutes and rinse briefly with cold water.
  2. Pat the salmon dry, season with salt and pepper and fry gently in olive oil over a medium heat (approx. 3 minutes per side), so that the inside is still slightly pink.
  3. Briefly heat the asparagus in a little oil or butter and season with lemon juice.
  4. Divide the asparagus among the plates and top with the salmon. Garnish with lemon zest or fresh herbs, if desired.