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🍽️ Green Asparagus with Pan-Seared Salmon and Fresh Watercress Sauce

403 kcal · 30 min · 4 servings

Ingredients

• 1 Lemon
• 1 kg white asparagus
• Salt
• 30 g watercress (1 handful)
• 500 g salmon fillet (4 pieces)
• 1 tbsp olive oil
• Pepper
• 150 g crème fraîche

Instructions

1. 1. Squeeze the lemon to extract the juice.
2. 2. Thoroughly wash the asparagus.
3. 3. Peel the asparagus completely.
4. 4. Cut off the woody, lower ends of the asparagus stalks.
5. 5. Tie the asparagus into tight bundles using kitchen twine.
6. 6. Bring water to a boil and add salt and one tablespoon of lemon juice.
7. 7. Cook the asparagus bundles in the boiling water for about 20 minutes.
8. 8. Remove the asparagus from the pot.
9. 9. Let the asparagus drain well.
10. 10. Wash the watercress thoroughly.
11. 11. Set aside some nice watercress leaves for garnish.
12. 12. Finely chop the remaining watercress.
13. 13. Rinse the salmon fillets under cold running water.
14. 14. Pat the salmon fillets dry with a kitchen towel.
15. 15. Drizzle the salmon with the remaining lemon juice.
16. 16. Season the salmon with salt and pepper.
17. 17. Heat oil in a frying pan.
18. 18. Fry the salmon over low heat for 3 minutes on each side.
19. 19. Place the chopped watercress into a blender or stick blender.
20. 20. Add the crème fraîche to the watercress.
21. 21. Add about 100 milliliters of the asparagus cooking water.
22. 22. Season the mixture with salt and pepper.
23. 23. Blend everything into a smooth sauce.
24. 24. Finally, season the sauce with 1 to 2 tablespoons of lemon juice.
25. 25. Plate the asparagus and salmon fillets on the dishes.
26. 26. Pour the watercress sauce over the dish.
27. 27. Sprinkle the reserved watercress leaves on top as decoration.

Nutrition per serving

• kcal: 403
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 8 g