Salmon and Asparagus with Honey-Lemon Sauce

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Salmon and Asparagus with Honey-Lemon Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
385
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie385 kcal(18 %)
Protein34.13 g(35 %)
Fat22.42 g(19 %)
Carbohydrates13.92 g(9 %)
Sugar added4.31 g(17 %)
Roughage3.95 g(13 %)
Vitamin A253.01 mg(31,626 %)
Vitamin D0 μg(0 %)
Vitamin E2.99 mg(25 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.82 mg(75 %)
Niacin19.8 mg(165 %)
Vitamin B₆1.23 mg(88 %)
Folate314.25 μg(105 %)
Pantothenic acid2.62 mg(44 %)
Biotin6.42 μg(14 %)
Vitamin B₁₂3.47 μg(116 %)
Vitamin C20.87 mg(22 %)
Potassium1,162.3 mg(29 %)
Calcium64.75 mg(6 %)
Magnesium69.73 mg(23 %)
Iron3.04 mg(20 %)
Zinc2.1 mg(26 %)
Saturated fatty acids6.03 g
Cholesterol95.78 mg

Ingredients

for
4
Ingredients
750 grams
green Asparagus
4 pieces
Salmon about 140 grams (approximately 5 ounces) each
4
2 tablespoons
1 sprig
Lemongrass (white parts only)
2 tablespoons
1 tablespoon
1 tablespoon
100 milliliters
2 tablespoons

Preparation steps

1.

Cut off the bottom thirds of the asparagus, peel and cut the stalks in half lengthwise. Blanch in boiling salted water for about 6 minutes. 

2.

Rinse the salmon, pat dry and season with salt and pepper. Heat the olive oil in a large, non-stick pan and cook the salmon with the lemon wedges for about 6-8 minutes, turning once, until golden brown. 

3.

Thinly slice the lemongrass. Combine the lemon juice, honey, soy sauce, vegetable broth and lemongrass in a saucepan and bring to a boil. Remove from heat, stir in the butter and season with salt and pepper.  

4.

Plate the salmon fillets with the browned lemon wedges and blanched asparagus. Spoon the honey-lemon sauce over everything and serve.