Lemon Salmon with Creamy Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 33.2 mg | (277 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 301 μg | (100 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,386 mg | (35 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 8 Salmon (each 80 grams)
- 2 organic lemons
- 300 grams white Asparagus
- 300 grams green Asparagus
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- olive oil
- Sea salt
- sugar
- black peppers (fresh, whole peppercorns)
Preparation steps
Rinse slices of salmon and pat dry. Zest rind of 1 lemon and squeeze juice of both. Mix juice and zest with 3-4 tablespoons olive oil and add about 1 teaspoon of crushed black peppercorns. Mix with salmon and refrigerate.
Peel the white asparagus and peel the lower third of the green asparagus. Place peels in approximately 500 ml (approximately 2 cups) of boiling water (with 1 tablespoon salt and 1 teaspoon sugar) and simmer covered about 20 minutes. Then pour through a sieve, collecting the broth. Shave asparagus into thin strips. Boil broth and asparagus "noodles" for 2-3 minutes. Lift out with a slotted spoon. Add cream and creme fraiche to the broth and simmer until thickened slightly.
Cook salmon in hot oil in a non-stick pan on each side for about 2 minutes. Season with salt. Add asparagus noodles to the sauce, season with salt and arrange on warmed plates.
Top with salmon and serve.
