This salmon fillet is on the table within 25 minutes.
Preparation time:10 minutes
Preparation time:15 minutes
Recipe for 4 people
Ingredients
- 12 green asparagus
- 4 stalks spring onion
- 4 salmon fillets (approx. 140 g each)
- 40 ml Olive oil with Greek herbs
- 2 tsp Fine Fish Rub
- 2 sprigs of cherry tomatoes (about 16)
- 1 Jar of Tarragon Bistro Sauce
Get started
- Bring a pan of water to the boil. Wash the asparagus and cut off the bottom. Halve them lengthwise and pre-cook the asparagus for three minutes. Then rinse them with cold water.
- Cut the spring onion into thin rings, diagonally is best. Then brush the salmon fillets with 20 ml of Greek herb olive oil and sprinkle about half a teaspoon of Fine Fish Rub over each salmon fillet.
- Preheat the oven to 180 degrees, place the salmon and tomatoes next to each other on a baking tray and bake for about 7 to 8 minutes.
- Heat the rest of the olive oil with Greek herbs in a frying pan and fry the pieces of spring onions and green asparagus briefly. Divide the baked vegetables between plates and carefully place the baked salmon on top. Place the roasted tomatoes next to the salmon, stir the Tarragon Bistro Sauce well and serve it next to the salmon.
Enjoy your meal!
Recipe and image:Oil &Vinegar
