Directions
It is the asparagus season and I intend to enjoy it in different ways.
Today’s recipe is a light variant for any meal, lunch or dinner.
300 g salmon fillets
300 g asparagus
1 small zucchini, cut in ribbons
1 fennel, quartered
Sauce
1 lemon, juice
2 tbsp capers, chopped
2 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp tarragon, finely chopped
Salt & pepper, to taste
Heat a pan to medium-high heat. Grease the fish with a little oil and cook it skin-down for 3-4 minutes. Turn and cook for 2-3 minutes. In the same pan cook the fennel for 4-5 minutes, until crisp.
Cook the asparagus and zucchini in boiling salted water for 1-2 minutes.
For the sauce mix all the ingredients until combined.
Toss all the veggies with the sauce and serve with the salmon fillet.
Enjoy!
