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🍽️ Baked salmon with green asparagus salad

579 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• organic limes 1 pc.
• salt pinch
• pepper, black ground pinch
• sweet mustard 3 tbsp
• green asparagus 1 bunch
• oil 2 tbsp
• mustard 2 tbsp
• honey 1 tbsp
• olive oil 5 tbsp
• arugula 100 g
• avocado 1 pc.
• parmesan 25 g

Instructions

1. 1. Let the salmon fillet thaw overnight in the refrigerator.
2. 2. Take the fillet out of the fridge shortly before preparation to let it reach room temperature.
3. 3. Preheat the oven to 200 degrees Celsius with top and bottom heat.
4. 4. Wash the lime thoroughly.
5. 5. Grate about one teaspoon of fine zest from the lime.
6. 6. Cut the lime in half and squeeze out the juice.
7. 7. Season the salmon fillet all over with salt and pepper.
8. 8. Rub the fillet with one tablespoon of sweet mustard and the lime zest.
9. 9. Set the marinated fillet aside.
10. 10. Wash the green asparagus.
11. 11. Break off the woody ends of the asparagus stalks.
12. 12. Heat two tablespoons of oil in a pan over high heat.
13. 13. Fry the asparagus stalks all over for about five to six minutes until golden brown.
14. 14. Remove the pan from the heat.
15. 15. Set the asparagus aside until serving.
16. 16. Line a baking tray with baking paper.
17. 17. Place the marinated salmon fillet on the tray.
18. 18. Cook the salmon in the oven for about ten to twelve minutes.
19. 19. Mix two tablespoons of mustard, two tablespoons of sweet mustard, one tablespoon of honey, one tablespoon of lime juice, and five tablespoons of olive oil in a bowl.
20. 20. Season the dressing to taste with salt, pepper, and the remaining lime juice.
21. 21. Wash the arugula.
22. 22. Shake the arugula dry.
23. 23. Cut the avocado in half and remove the pit.
24. 24. Carefully loosen the flesh from the skin using a spoon.
25. 25. Cut the flesh into thin slices.
26. 26. Gently mix the arugula, asparagus, and avocado with the dressing.
27. 27. Take the finished salmon out of the oven.
28. 28. Plate the salmon with the asparagus salad and avocado.
29. 29. Grate Parmesan in coarse shavings over the dish.
30. 30. Drizzle the dish with the remaining dressing and serve.

Nutrition per serving

• kcal: 579
• Protein: 39 g · Fett/Fat: 38 g · Carbs: 12 g