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🍽️ Pan-fried Salmon on Steamed Asparagus and Carrots

606 kcal · 30 min · 4 servings

Ingredients

• 16 young carrots (with greens)
• 300 g green asparagus
• 300 g white asparagus
• olive oil (extra virgin)
• 2 tbsp lemon juice (freshly squeezed)
• salt
• pepper (freshly ground)
• 2 handfuls edible flowers
• 4 salmon fillets (approx. 150 g each)
• 100 g flour
• 2 tbsp ghee

Instructions

1. 1. Wash the carrots thoroughly. Cut them in half lengthwise. Leave the stem end attached.
2. 2. Wash the green asparagus. Trim off the woody lower ends if necessary.
3. 3. Bring a pot of salted water to a boil. Add the green asparagus and cook for 10 to 15 minutes (this is called blanching, i.e., short cooking in boiling water).
4. 4. Remove the green asparagus from the water and let it drain well.
5. 5. Cut the green asparagus in half lengthwise.
6. 6. Wash the white asparagus. Peel it completely.
7. 7. Remove the woody ends from the white asparagus if necessary.
8. 8. Add the white asparagus to the boiling salted water and cook for 15 to 20 minutes.
9. 9. Remove the white asparagus from the water and let it drain well.
10. 10. Slice the white asparagus thinly lengthwise.
11. 11. Add the halved carrots to the boiling salted water and cook for 5 to 6 minutes.
12. 12. Remove the carrots from the water and let them drain.
13. 13. Arrange the asparagus and carrots on plates.
14. 14. Season the salmon fillets with salt and pepper.
15. 15. Coat the fillets in flour so they are covered all over.
16. 16. Shake off any excess flour from the fillets.
17. 17. Heat ghee (clarified butter) in a pan.
18. 18. Fry the salmon fillets in the hot fat until golden brown on both sides.
19. 19. Place the fried salmon fillets on top of the vegetables on the plates.
20. 20. Sprinkle the dishes generously with edible flowers.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 606
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 49 g