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Salmon in lemon sauce with green asparagus

Name: Salmon in lemon sauce with green asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 600 g Salmon (4 fillets); 400 g Asparagus; 60 ml Lemon (60 ml juice and the finely grated zest of 1 washed lemon, without the white pith); 200 ml Fish stock; 100 g Plain Greek or high-protein yoghurt; 10 g Dijon Mustard; 30 ml Extra virgin olive oil; 5 g Dill; 4 g Salt; 1 g Black pepper

Total time35 min Preparation and possible waiting 15 min · Cooking 20 min

Preparation and possible waiting: 15 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Salmon, Fish stock. Milk: Ingredient to check: Plain Greek or high-protein yoghurt. Mustard: Ingredient to check: Dijon Mustard. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fish stock.

Rating Not yet rated

Salmon fillets with a light lemon sauce and sautéed green asparagus.

Jump to steps

15 minpreparation and possible waiting

20 mincooking

4servings

1.781 kcalwhole recipe

445 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 15 min · Cooking 20 min

Preparation and possible waiting: 15 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Spanish

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Sautéing

Appliances

Frying panKitchen knife

Cuisine

SpanishMediterraneanHome-style

Season

Spring

Occasion

For guests

Nutrition

High in proteinLow carbohydrateSource of omega-3

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Trim the woody ends from the asparagus and halve any thick spears lengthways. Sauté in 15 ml oil with 1 g salt for 6–8 minutes until tender but still firm. Set aside.
Pat the salmon dry and season with the remaining 3 g salt and the pepper. Add the remaining 15 ml oil to the pan and cook the salmon skin-side down for 3 minutes, then for one minute on the other side. Set aside.
Add the stock, all 60 ml lemon juice and the mustard to the pan and reduce for 3 minutes. Turn the heat right down. Mix the yoghurt with a spoonful of hot sauce, then stir it into the pan without letting it boil.
Return the salmon and asparagus and heat gently for about 3–5 minutes until the centre of the fish reaches 63°C. Finish with the chopped dill and finely grated lemon zest and serve.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.