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🍽️ Salmon with creamy mascarpone sauce and green asparagus

708 kcal · 30 min · 4 servings

Ingredients

• 1 kg green asparagus
• salt
• 1 tsp sugar
• 750 g salmon fillet
• 4 tomatoes
• 1 shallot
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 100 ml dry white wine
• 200 g mascarpone
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Peel the bottom third of the green asparagus stalks.
2. 2. Cut the asparagus stalks in half lengthwise.
3. 3. Cook the asparagus pieces in salted water with a little sugar for about 6 minutes.
4. 4. Wash the salmon fillet and pat it dry with kitchen paper.
5. 5. Cut the salmon into 4 equal steaks.
6. 6. Blanch the tomatoes with hot water.
7. 7. Shock the tomatoes in cold water and remove the skin.
8. 8. Quarter the tomatoes and remove the core.
9. 9. Dice the tomatoes finely.
10. 10. Peel the shallot and chop it finely.
11. 11. Season the salmon steaks with salt and pepper.
12. 12. Heat 2 tablespoons of oil in a non-stick pan.
13. 13. Sear the salmon on all sides for a short time.
14. 14. Remove the salmon from the pan and set it aside.
15. 15. Sauté the shallot in the pan juices.
16. 16. Deglaze the pan with the wine.
17. 17. Stir in the mascarpone and the parsley.
18. 18. Fold in the diced tomatoes.
19. 19. Let the sauce heat through for 1 to 2 minutes.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Toss the asparagus in the remaining oil for 1 to 2 minutes until hot.
22. 22. Season the asparagus with salt.
23. 23. Plate the asparagus with the salmon and serve.

Nutrition per serving

• kcal: 708
• Protein: 45 g · Fett/Fat: 52 g · Carbs: 11 g