Salmon Fillet with Green Asparagus, Carrots and Pine Nuts

Ingredients

• 4 pieces salmon (about 160 g each)
• 1 bundle green asparagus
• 8 small carrots
• 1 clove garlic
• 100 ml White wine
• 1 tbsp butter
• 1 tbsp oil
• 40 g roasted pine nuts
• 1 tbsp chopped parsley
• Salt
• ground pepper

Instructions

1. 1.

   Wash and pat the salmon dry.

2. 2.

   Peel the lower third of the asparagus. Peel, trim and leave a bit of green on the carrots. Sauté both in hot butter, season with salt and pepper, then pour in white wine. Cover and simmer gently for about 8-10 minutes.

3. 3.

   Pan‑fry the salmon in hot oil for 2–3 minutes per side until golden brown. Season, remove from heat and let rest to finish cooking.

4. 4.

   Arrange the vegetables on plates, place the salmon on top, sprinkle with pine nuts and parsley, and serve.