4 sprig Dill
400 g Green asparagus
300 g Salmon fillet (skinless)
1 clove garlic
1 pinch ground pepper
1 piece lemon
2 tbsp olive oil
1 tbsp rapeseed oil
2 pinch salt
Preheat the Tepan stainless steel grill to 200°C.
Pat the salmon fillets dry, season with salt and cut into approx. 2.5 cm cubes.
Heat the oil in a pan and spread out. Fry on all sides for approx. 8 mins.
Ingredients
300 g Salmon fillet (skinless), 1 pinch salt, 1 tbsp rapeseed oil
Trim the lower ends of the asparagus by approx. 2 cm and sauté for approx. 5 mins.
Ingredients
400 g Green asparagus
Peel and finely chop the garlic. Wash the dill, shake dry and chop finely.
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 ground pepper, 1 clove garlic, 1 pinch salt
Serve the fish with the asparagus on plates and drizzle with the dressing.
Garnish with dill and enjoy.
385
31.34 g
24.34 g
8.40 g
