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🍽️ Crispy Salmon with Fresh Asparagus and Tomato Salad

554 kcal · 30 min · 4 servings

Crispy Salmon with Fresh Asparagus and Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the hard stem end of the tomato and make small slits in the skin.
  2. 2. Dip the tomatoes into boiling water for 30 seconds.
  3. 3. Remove the tomatoes and rinse them under cold water.
  4. 4. Peel the skin off the tomatoes.
  5. 5. Cut the tomatoes into quarters.
  6. 6. Remove the inside with the seeds.
  7. 7. Place the seeds with a little salt into a sieve.
  8. 8. Squeeze the juice out of the seeds and collect it.
  9. 9. Discard the remaining seeds.
  10. 10. Cut the tomato flesh into small cubes.
  11. 11. Mix the tomato juice with white wine vinegar and pepper.
  12. 12. Stir in grape seed oil and olive oil until the mixture combines.
  13. 13. Wash the tarragon and dry it.
  14. 14. Pick the leaves off the stems.
  15. 15. Finely chop the leaves.
  16. 16. Stir the tomato cubes and tarragon into the vinaigrette.
  17. 17. Season the vinaigrette with salt, pepper, and a pinch of sugar.
  18. 18. Wash the asparagus.
  19. 19. Cut off about 3 centimeters from the bottom ends.
  20. 20. Peel the lower third of the stalks with a vegetable peeler.
  21. 21. Bring plenty of salted water to a boil in a pot.
  22. 22. Cook the asparagus for 5 to 6 minutes.
  23. 23. Season the salmon fillets with salt and pepper.
  24. 24. Heat sunflower oil in a large pan.
  25. 25. Fry the salmon fillets for 2 to 3 minutes on each side.
  26. 26. The salmon should turn brown and remain slightly translucent inside.
  27. 27. Drain the asparagus.
  28. 28. Let the asparagus drip dry.
  29. 29. Divide the asparagus among four plates.
  30. 30. Place one salmon fillet on each portion.
  31. 31. Drizzle everything with the vinaigrette.

Nutrition per serving