Salmon with Asparagus

Ingredients

• 600 g salmon fillet
• 1 Organic lemon
• 1 kg white asparagus
• 1 sprig rosemary
• 2 sprigs thyme
• 1 tbsp honey
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Clean the salmon fillet, pat dry and cut into 2–3 cm cubes. Peel the lemon hot and slice thinly. Trim the woody ends of the asparagus and cut them into long slices.

2. 2.

   Wash the herbs, shake off excess water and remove the leaves; set aside some thyme. Mix the asparagus and lemon slices with honey, olive oil and herbs, then spread on four pieces of parchment paper (30 x 30 cm). Place a salmon cube on each piece, season with salt and pepper, fold the packets together, tie with kitchen twine and place on a baking tray.

3. 3.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 15–20 minutes. Then transfer the packets to plates, open them and serve salmon with asparagus garnished with remaining thyme.