Salmon Fillet with Potatoes and Green Asparagus

Ingredients

• 4 salmon fillets (about 200 g each)
• 1 orange
• 2 tbsp mixed finely chopped herbs
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 600 g small red potatoes
• 400 g green asparagus
• 2 tbsp butter

Instructions

1. 1.

   Wash the orange, halve it, cut off four slices and set aside. Thinly peel the zest from the remaining halves and juice them. Cut the zest into fine strips.

2. 2.

   Rinse the salmon, pat dry, season with salt and pepper, drizzle with orange juice and sprinkle with herbs; let marinate for about 30 minutes.

3. 3.

   Wash the potatoes thoroughly and boil in salted water for about 25 minutes, drain and let cool slightly. Halve the potatoes.

4. 4.

   Wash the asparagus, peel the lower third and trim the ends. Boil in salted water for about 12–15 minutes, lift out and drain.

5. 5.

   Pan‑fry the salmon in a large skillet with hot oil, about 4 minutes per side over medium heat.

6. 6.

   Quickly sauté the potatoes and asparagus each in 1 tbsp butter.

7. 7.

   Plate the salmon with the potatoes and asparagus and serve immediately.