Salmon and Asparagus

Ingredients

• 750 g green asparagus
• Salt
• 4 pieces salmon fillet (about 140 g each)
• Pepper
• 4 lemon wedges (from 1 organic lemon)
• 2 tbsp olive oil
• 1 stalk lemongrass (white part only)
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp soy sauce
• 100 ml Vegetable broth
• 2 tbsp butter

Instructions

1. 1.

   Peel the lower third of the asparagus, halve the stems lengthwise and cut into slightly diagonal pieces. Cook in salted water for about 6 minutes until just tender.

2. 2.

   Rinse the salmon, pat dry, and season with salt and pepper. In a non‑stick pan, sear the salmon around the lemon wedges in hot oil for 6–8 minutes until golden brown.

3. 3.

   Slice the lemongrass into very thin rings. Bring lemon juice, honey, soy sauce, and broth to a boil. Remove from heat, stir in butter pieces, and season with salt.

4. 4.

   Plate the salmon with the drained asparagus and drizzle with the sauce before serving.