Stuffed salmon fillet

Name: stuffed salmon fillet
Cook time: 30 min
Total time: 38 min
Yield: 4
Ingredients: 1 lemon cleaned up; 1 piece fresh ginger of approx. 3 cm, peeled; 1 tray flat leaf parsley (20 g), finely chopped; 1 toe garlic finely chopped; 8 el extra virgin olive oil; 1 business suit broad beans 300 g, frozen; 1 dish green asparagus tips 100 g; 600 g salmon fillet (piece), in four

A tasty recipe. The main course contains the following ingredients: fish, lemon (scrubbed), fresh ginger (approx. 3 cm, peeled), flat parsley ((20 g), finely chopped), garlic (finely chopped), extra virgin olive oil, broad beans (300 g) , frozen), green asparagus tips (100 g), salmon fillet ((piece) and in four).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm

Directions

Grate the yellow skin of the lemon and squeeze out the fruit. Slice the ginger very finely. Mix lemon zest, ginger, parsley, garlic and oil and lemon, pepper and salt to taste. Cook the broad beans according to the instructions on the packaging. Add the asparagus tips in the last minute. Drain and rinse with cold water. Using a knife, remove the light-green membranes from the beans (double-tops).
Preheat the oven to 200 ° C. Cut each piece of salmon with a sharp knife on the side to an envelope. Brush them inside with a total of 3 tbsp of the oil mixture and fill them with asparagus tips. Sprinkle with salt and pepper. Place in the dish and bake for 8 minutes in the oven.
Heat the broad beans with the rest of the oil mixture in a saucepan. Divide the salmon over 4 plates and serve with the broad beans.