Filter
Reset
Sort ByRelevance
Morgiana
White asparagus with salmon and lemon butter
White asparagus with salmon, lemon butter and dill.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
-
Cook the asparagus in an asparagus pan in plenty of boiling water with salt 20-25 min. Leave in boiling water for 5 minutes.
-
Cook the potatoes in a layer of water with salt in 8-10 min. Until done and drain. Clean the lemon, grate the peel and squeeze the fruit.
-
Cut the dill finely. Drain the red salmon and divide into pieces.
-
Heat the butter in a frying pan and let the lemon juice stand out for 3 minutes. Add half of the lemon zest.
-
Season with salt and pepper. Spoon the asparagus and potatoes on large plates. Pour a dash of lemon butter over it.
-
Divide the salmon over the asparagus. Sprinkle with the dill and the rest of the lemon zest. Serve the rest of the lemon butter separately.
Blogs that might be interesting
-
15 minMain dishchicken sausage, traditional olive oil, sliced onions, Italian stir-fry chestnut mushrooms and leeks, frozen garden peas, Macaroni, fresh celery, cream cheese seasoning,creamy macaroni with chicken sausage and peas
-
155 minMain dishwhole chicken, lemon, sprig of rosemary, fresh thyme, garlic, traditional olive oil,chicken stuffed with herbs and lemon
-
25 minMain dishchicken fillets, grilled peppers, liquid margarine, baby potatoes, Provencal stir-fry mix,stuffed peppers with chicken
-
20 minMain dishfilo pastry, young cheese, leg ham, tasty tomatoes, fresh basil,filo rolls with ham and cheese
Nutrition
389Calories
Sodium27% DV650mg
Fat38% DV25g
Protein32% DV16g
Carbs8% DV25g
Fiber80% DV20g
Loved it