Salmon in lemon sauce with green asparagus
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 7 más Indicative dietary requirements
View full classification 22 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Salmon 4 fillets 600 g
- Asparagus 400 g
- Lemon juice and zest 60 ml
- Fish stock 200 ml
- Plain Greek or high-protein yoghurt 100 g
- Dijon Mustard 10 g
- Extra virgin olive oil 30 ml
- Dill 5 g
- Salt 4 g
- Pepper 1 g
Method
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Measure the stated EVOO and reserve it for the browning, sautéing or frying described in the following steps.
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Trim the woody asparagus ends and sauté for 6–8 minutes. Set aside.
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Sear salmon skin-side down for 3 minutes and for 1 minute on the other side; set aside.
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Reduce stock, lemon and mustard for 3 minutes. Lower the heat, add yoghurt without boiling, then return salmon and asparagus until the fish reaches 63°C.
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Taste, adjust the salt and pepper, and serve at its best.
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Finish with dill so the fresh aroma is not lost.
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