Main Course
Salmon with Green Asparagus and Small Vegetables
Lighten up today with this salmon and vegetables dish!
45 min
Prep time
30 min
Cook time
4
Servings
Intermediate
Difficulty
1h15
Total time
Ingredients
Instructions
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1
Peel the asparagus.
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2
Cook the asparagus in salted boiling water for 20 minutes. Drain and keep warm.
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3
Sauté the finely chopped shallot in a knob of butter.
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4
Add the carrot cut into thin dice and deglaze with a cup of white wine. Let it simmer for 3 minutes. Add the salmon fillet and cook over low heat for 3 to 5 minutes on each side depending on its thickness.
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5
Remove the salmon carefully.
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6
Strain the sauce through a sieve and transfer the juice back into the pan with some carrot pieces for color.
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7
Bring the strained sauce to a boil with an additional cup of white wine and add the three small fresh onions to blanch.
-
8
Season with salt and pepper.
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9
After 2-3 minutes, thicken the sauce with heavy cream.
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10
Place the salmon fillets back into the pan for one or two more minutes before serving it hot alongside tagliatelles and the wine used in preparation.
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11
You can serve either with whole asparagus arranged on the plate or cut them into pieces.
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12
As an option, you can sprinkle cherry tomatoes chopped for color onto the plate.
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