Stuffed salmon fillet

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.