Salmon baked on the skin with garden herbs

Remove any loose scrub from the salmon skin with the blunt side of a knife.

Sprinkle the fish with the lemon juice and grind pepper over it.

Keep 2 sprigs of the dill apart, cut the rest of the herbs very finely and mix.

Press the salmon fillets around, except on the skin side, firmly in the spice mix, so that they are covered with herbs.

Let the salmon reach room temperature for another 10 minutes.

Stir the rest of the spice mix with the lemon juice through the olive oil. Cut the woody ends of the asparagus and halve in length.

Boil the asparagus in a frying pan in water with salt in 10 minutes until al dente.

Cook the potatoes with the 2 separate dill twigs according to the instructions on the package.

Heat the oil in a frying pan with non-stick coating. Place the salmon fillets on the skin side in the pan and cover loosely with aluminum foil.

Let the salmon on low heat in 8-10 min. Grind salt above it.

Remove the asparagus with skimmer from the pan and spread over hot plates. Sprinkle with salt and scoop the herb dressing over it.

Carefully lay the salmon on the asparagus. Drain the potatoes and place on the plate next to the salmon.