Pan-cooked salmon with peas, asparagus and mint

Ingredients

For 1 serving

• Salmon fillet130 g
• Peas100 g
• Asparagus150 g
• Bread30 g
• Extra virgin olive oil5 g
• Mintto taste
• Saltto taste

Contains: gluten, fish,

In season: April – June

Method

1. Wash the asparagus, snap off the woody ends and cut into pieces of about 3 cm.
2. In a frying pan with a lid heat half the oil over medium heat, add the peas and asparagus, a pinch of salt and half a glass of water; cover and cook for 8 minutes, until tender but still bright green.
3. Pat the salmon dry and salt it. Heat a non-stick pan with the remaining oil over medium heat and cook the salmon skin side down for 4 minutes, until crisp and releasing on its own.
4. Turn it and cook for another 2–4 minutes, until opaque at the edges and just pink in the centre.
5. Take the vegetables off the heat, stir in torn fresh mint and serve with the salmon and the bread.