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Grilled Salmon and Asparagus

The difference between green and white asparagus is that white asparagus is grown underground. As the spears of white asparagus grow, they’re completely covered with a thick mound of dirt or black plastic so they’re never exposed to the sunlight. White asparagus has a more delicate flavor than green. White asparagus has slightly lower calories than green asparagus.

    This combination does not exist.


    Green Asparagus 60.0 grams

    Green Asparagus

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Fresh Thyme 3.0 grams

    Fresh Thyme

    Lemon Herb Butter by Let's Cook 25.0 grams

    Lemon Herb Butter by Let's Cook

    Salmon Fillet 200.0 grams

    Salmon Fillet


    • Time : 30.0 mins
    • |
    • Calories: 545.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 38.0 g
    • |
    • Carb. : 18.0 g
    Make sure you have
    A pan
    Your preferred cooking
    Salt and Pepper.
    Prepare your Ingredients
    Salmon: let it come up to room temperature by keeping out of the fridge at least 15 mintues before cooking. Lightly score the skin before cooking i.e. make light cuts along the skin.

    Green Asparagus: wash and dry
    Tomato: wash, and trim off ends and split in half
    Thyme: Wash & Dry
    Grill the Vegetables
    Lightly season the vegetables before grilling them.
    Heat some oil in a pan, then start with grilling the asparagus for 3-5 minutes or until they are tender enough for your liking.
    In the same pan grill the tomatoes.
    Grill the Salmon
    Heat some oil in your frying pan. Season the fillets with; salt, pepper and thyme just before cooking.
    On a medium heat, start pan frying the salmon fillets skin side down with the thyme. Cook for roughly 5 minutes each side. After you’ve flipped over them once, Continue cooking until they’re ready.

    Just before serving put some lemon-herb butter on top of the fillets while it’s still warm and serve with grilled vegetables.