Easy, nutritious, and delicious recipe that only take 15 minutes to cook!
Ingredients
1 BUNCH flat leaf parsley
1.75 OZ / 50 G Parmesan
21.25 OZ / 600 G salmon fillet
1 EA untreated lime
17.5 OZ / 500 G white asparagus
17.5 OZ / 500 G green asparagus
2 CLOVES garlic
2 TBSP olive oil
0.75 OZ / 20 G pine nuts
1/2 TSP white pepper
1/2 TSP salt
Directions
Wash the parsley, shake it dry, tear off the leaves and put them in the mixing bowl and chop for 8 seconds / speed 6. Remove the chopped parsley and rinse out the mixing bowl.
Cut the Parmesan into pieces and put it in the mixing bowl and chop for 8 seconds / speed 10. Remove the cheese and rinse out the mixing bowl.
Wash the salmon fillet, pat it dry and cut into 2 pieces.
Wash and dry the lime and cut it into slices. Lay the lime slices evenly over the base of the shallow steamer tray and place the salmon on top.
Peel the white asparagus. Wash the green asparagus and peel the bottom third of the stalks. Remove the woody ends of both types of asparagus.
Place the green asparagus evenly in the deep steamer basket, then arrange the white asparagus on top.
Add water into mixing bowl, attach the steamer and steam for 15 minutes.
Peel and slice garlic. Heat olive oil in a pan, add garlic and pine nuts, and sauté briefly. Season with parsley, salt and pepper. Add lime juice and some Parmesan to taste.
Divide the asparagus between plates. Arrange the salmon pieces on top, drizzle with the sauce, scatter over the Parmesan and serve. Enjoy!
Recipe Note
TIPS:
Make sure that the asparagus spears are all of roughly the same thickness, as otherwise the thin spears will be soft after cooking, while thicker spears will remain firm.
If you prefer your asparagus spears on the soft side, extend the steaming time to 20 minutes.
