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Ricetta light dopo le feste: salmone al forno con asparagi

A light recipe after the holidays: baked salmon with asparagus

The Christmas holidays have come to an end, so perhaps between the excess of sweet treats and indulgences in good company you now feel the need to purify your body. Do it, but in a delicious way!

Here's a very easy recipe to make that can also be adapted for vegans if you're looking for something healthy and tasty for a delicate post-holidays lunch: baked slice of salmon with asparagus.

Baked salmon with asparagus: ingredients for 4 people

  • 600 g of salmon fillet without skin or bones (or 4 pre-packaged slices)
  • 2 bunches of asparagus
  • a glass of white wine
  • 1 clove of garlic
  • 1 lemon
  • rosemary to taste
  • salt to taste
  • white pepper to taste
  • white sesame seeds to taste
  • extra-virgin olive oil to taste

Instructions

Clean the asparagus by removing the lower part and transfer them to a high-rimmed non-stick baking sheet. Soak them with white wine, a drizzle of olive oil and add the clove of garlic, salt and pepper. Bake at 200°C for about 5 minutes.

After 5 minutes, remove the baking sheet from the oven and arrange the salmon fillets on the asparagus. Add salt and pepper and cook at 200°C for another 15 minutes or so. If you wish, turn the fillets halfway through cooking.

When everything is ready, bake and serve by garnishing with rosemary, a scattering of white sesame seeds and a slice of lemon.

Alternative idea: steaming

The recipe we have outlined is particularly suitable for steaming, a zero-fat cooking technique that preserves most of the nutrients of food, resulting in light dishes that are rich in authentic flavours.

If you have a steam or combined oven, a steamer combined with a food processor or a pot with a perforated basket, put everything in together while taking the different times into account: the asparagus will take 8 minutes while the slice of salmon will need about 12 minutes. You'll see how delicious it is!

Enjoy your meal!

Next article Christmas starter: smoked salmon muffins