Primavera Salad with Penne and Focaccia. Perfect light salad for…
(1 person, 15 minutes)
- 1x125g salmon filet
- 185g green asparagus (fresh or precooked)
- 3 cherry tomatoes cut in half
- 1 fresh rosemary sprig
- 1 slice of lemon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon of coconut oil
- freshly ground black pepper
- sea salt
PreparationPat the salmon with olive oil, sea salt and ground pepper. Melt one tablespoon of coconut oil in a skillet pan and place the filet in the middle. Add cherry tomatoes and rosemary. Cook for about 4 minutes from each side. You’ll get an idea of how its cooking as you’ll see the salmon change color. Remove the salmon from the pan and serve with asparagus, cherry tomatoes and rosemary on a plate. Top the salmon with a slice of lemon.
Don’t let the simplicity of this meal deceive you. The combination of rosemary, green asparagus and cherry tomatoes beautifully pairs with salmon. If you have salmon lovers in your family, this recipe is a must!