Asparagus Salad with Salmon

Ingredients

• 60 g arugula
• 80 g Baby Spinach
• 4 tbsp balsamic vinegar
• Salt
• 0.5 tsp honey
• Pepper
• 1 pinch chili flakes
• 3 tbsp grape seed oil
• 200 g green asparagus
• 500 g salmon fillet (whole, skinless)
• 3 tbsp olive oil
• 125 g strawberries
• 0.5 bunch radishes
• 0.5 Red Onion

Instructions

1. 1.

   Wash and dry the arugula and spinach. Whisk together vinegar, salt, honey, pepper, chili flakes, and oil to make a dressing. Clean the asparagus, wash it, peel the lower third, trim woody ends, and cut into bite‑sized pieces. Pat the salmon fillet dry, slice into 8 long strips, season with salt and pepper.

2. 2.

   Heat 2 tbsp of oil in a pan. Sauté the asparagus for about 4 minutes over medium heat, then remove. Heat the remaining oil and cook the salmon strips on both sides for 4–5 minutes each.