Wild Salmon with Olive Oil Herb Crust

• 600.0 g Wild salmon fillets
• 30.0 g Fresh parsley
• 20.0 g Fresh dill
• 4.0 cloves Garlic
• 60.0 ml Extra virgin olive oil
• 10.0 g Lemon zest
• 400.0 g Asparagus
• 20.0 g Capers

Instructions

1. 1

   Blend herbs, garlic, lemon zest, and half the olive oil into a paste.

2. 2

   Pat salmon dry and coat the top with herb paste.

3. 3

   Toss asparagus with remaining olive oil, season with salt and pepper.

4. 4

   Roast asparagus at 200°C for 10 minutes.

   ⏱ 10 minutes

5. 5

   Pan-sear salmon skin-side down for 4 minutes, flip and cook 3 more minutes.

   ⏱ 7 minutes

6. 6

   Serve salmon over asparagus, garnished with capers and lemon wedges.

Nutrition Facts