Seasonal Kitchen

Asparagus with Salmon and Watercress Sauce

5
Average: 5 (2 votes)
(2 votes)
Asparagus with Salmon and Watercress Sauce

Asparagus with Salmon and Watercress Sauce - Tender fish fillet, aromatic asparagus and a slightly spicy sauce.

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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein32 g(33 %)
Fat24 g(21 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D4.8 μg(24 %)
Vitamin E9.5 mg(79 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin20 mg(167 %)
Vitamin B₆0.9 mg(64 %)
Folate398 μg(133 %)
Pantothenic acid2 mg(33 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C71 mg(75 %)
Potassium1,201 mg(30 %)
Calcium131 mg(13 %)
Magnesium91 mg(30 %)
Iron2.7 mg(18 %)
Iodine29 μg(15 %)
Zinc1.5 mg(19 %)
Saturated fatty acids7.7 g
Uric acid74 mg
Cholesterol91 mg

Ingredients

for
4
Ingredients
1 lemon
1 kilogram white Asparagus
salt
1 handful Watercress (about 30 grams)
4 pieces Salmon (about 125 grams)
1 tablespoon olive oil
peppers
150 grams Crème fraiche
How healthy are the main ingredients?
lemonsaltWatercressSalmonolive oil

Preparation steps

1.

Squeeze juice from lemon. Rinse, peel and trim woody ends of asparagus. Tie asparagus into bundles with kitchen string and cook in boiling salted water with 1 tablespoon lemon juice for about 20 minutes. Then remove and drain well.

2.

Meanwhile, rinse watercress, put aside a few leaves for garnish, and chop remaining.

3.

Rinse salmon fillets under cold water and pat dry. Season with lemon juice, salt and pepper. Heat oil in a pan. Fry salmon over low heat on each side for about 3 minutes.

4.

Puree chopped watercress with creme fraiche, 100 ml (approximately 3 1/3 ounces) asparagus cooking liquid, season with salt and pepper and sprinkle with 1-2 tablespoons lemon juice.

5.

Place asparagus bundles and salmon fillets on plates. Pour watercress sauce over, sprinkle with remaining watercress leaves and serve.