400 g asparagus (green)
4 sprig dill
1 clove garlic
1 piece lemon
2 tbsp olive oil
1 pinch pepper (ground)
1 tbsp rapeseed oil
300 g salmon fillet (skinless)
2 pinch salt
Preheat the Tepan stainless steel grill to 200°C.
Pat the salmon fillets dry, season with salt and dice into approx. 2.5 cm cubes.
Heat the oil in a frying pan and swirl it around. Fry all over for approx. 8 minutes.
Ingredients
300 g salmon fillet (skinless), 1 pinch salt, 1 tbsp rapeseed oil
Chop off approx. 2 cm from the bottom of the asparagus stalks then sauté them for approx. 5 minutes.
Ingredients
400 g asparagus (green)
Peel and finely chop the garlic. Wash the dill, shake it dry and finely chop it.
Squeeze the lemon.
Mix all the ingredients together to make a dressing.
Ingredients
4 sprig dill, 1 piece lemon, 2 tbsp olive oil, 1 pinch pepper (ground), 1 clove garlic, 1 pinch salt
Arrange the fish and asparagus on plates and drizzle with the dressing.
385
31.34 g
24.34 g
8.40 g
