Lachs mit Spargel

Ingredients

Instructions

1. 1

   Peel the white asparagus thoroughly, especially around the lower half, and trim off the woody ends. Finely chop the dill. Zest half the lemon, then cut the lemon into wedges. Pat the salmon dry very well so the skin will sear properly. Season the salmon on both sides with most of the salt and pepper.

2. 2

   Bring a wide pan of well-salted water to a gentle simmer. Add the white asparagus and cook for 8-10 minutes, depending on thickness, until just tender when pierced with the tip of a knife. Do not boil aggressively or the spears may break. Lift out carefully and keep warm.

3. 3

   While the asparagus cooks, heat a frying pan over medium-high heat. Add the olive oil, then place the salmon skin-side down. Press lightly for the first 20 seconds to prevent curling. Cook for about 4-5 minutes until the skin is crisp and most of the flesh has turned opaque up the sides. Turn and cook 1-2 minutes more, until the center is just slightly translucent for a juicy finish.

4. 4

   Transfer the salmon to a warm plate to rest for 2 minutes. Lower the heat under the pan to medium. Add the butter and cook until it foams, then turns hazelnut-brown and smells nutty. Watch closely at this stage so it does not burn.

5. 5

   Add the capers, heavy cream, lemon zest, and 1-2 teaspoons of lemon juice to the browned butter. Stir for 30-60 seconds until lightly emulsified and glossy. Add the chopped dill and taste; adjust with the remaining salt and pepper as needed. The sauce should be rich but bright.

6. 6

   Arrange the warm white asparagus on plates, set the salmon alongside, and spoon over the browned butter sauce. Serve at once with the remaining lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •For the best texture, choose asparagus spears of similar thickness so they cook evenly.
• •If the salmon fillets are very thick, reduce the pan heat slightly after searing the skin and give them an extra minute on the flesh side.
• •A wide sauté pan for the asparagus speeds up the recipe and helps keep the 30-minute timing realistic.
• •This dish is naturally low in carbohydrates and fits a keto menu well.

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