Salmon with Asparagus, Arugula and Tomatoes
Salmon with asparagus, arugula and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g asparagus
- Salt
- 3 tomatoes
- 400 g Salmon fillet
- 1 untreated lemon
- 1 bunch Basil
- 1 bunch arugula
- 100 g dandelion leaves
- white pepper
- 4 tbsp olive oil
Instructions
-
1.
Peel the asparagus. Cut into 4-5 cm pieces. Set aside the tips. Cook the asparagus pieces in boiling salted water for about 5 minutes. Add the tips and cook another ~5 minutes. Drain and reserve the cooking liquid.
-
2.
Wash the tomatoes, cut off the stems, dice them. Dice the salmon. Rinse the lemon hot, slice half into rounds, squeeze out juice from the other half. Place lemon slices in a pot, cover with 2 cm of asparagus stock, bring to boil. Add salmon, cover and let sit on turned-off heat for 2-3 minutes. Wash basil, cut leaves into strips. Wash arugula and dandelion, dry and shake off water, distribute onto four plates. Mix lemon juice with salt and pepper, stir in 2 tbsp of asparagus stock and olive oil. Combine drained salmon with asparagus, basil and tomatoes, arrange on the salad leaves. Pour dressing over.
