Lemon Salmon with Creamy Asparagus Noodles

Ingredients

• 8 salmon fillets (≈80 g each)
• 2 untreated lemons
• 300 g white asparagus
• 300 g green asparagus
• 100 ml heavy cream
• 2 tbsp crème fraîche
• olive oil
• Sea salt
• sugar
• freshly ground black pepper

Instructions

1. 1.

   Wash and pat salmon fillets dry. Grate the zest of both lemons and squeeze juice from one lemon; combine with about 3-4 tbsp olive oil and add 1 tsp freshly ground pepper. Mix salmon into this, cover, and refrigerate.

2. 2.

   Peel the white asparagus and trim the lower third of the green asparagus. Place skins in about 500 ml boiling water with 1 tsp salt and 1 tsp sugar; cover and simmer for ~20 minutes. Strain through a sieve. Slice asparagus into thin ribbons. Bring broth to a boil, blanch asparagus noodles for 2-3 min, then lift with a slotted spoon. Add cream and crème fraîche to the broth and reduce until desired thickness.