Colorful Asparagus Vegetables with Salmon Fillet

Defrost salmon fillets on a colander according to package instructions. Rinse and drain asparagus spears, carrot and snow peas. Cut the lower ends of the asparagus spears into small pieces, peel off the spears (in the case of green asparagus spears, peel off about the lower third) and cut lengthwise into wide strips using a vegetable slicer or a kitchen knife. Peel the carrot and also cut lengthwise into strips. Cut the ends of the sugar snap peas into small pieces, then cut in half diagonally. Heat butter with clear soup in a saucepan, add carrot strips and heat in it. Then add asparagus strips and sugar snap peas and steam the whole thing over medium heat for 5-8 min. until al dente.

Season vegetables with salt, pepper and sugar. As a final step, add 1/2 cup of the fresh cream and heat briefly. Heat oil in a frying pan, fry salmon fillets on both sides and remove from frying pan. Season salmon with salt and season with pepper. For the sauce, heat remaining crème fraîche in the drippings, then fold in grated orange zest and juice.

Season the sauce with salt and freshly ground pepper to taste and serve with the asparagus and salmon fillet. Sprinkle with fresh kitchen herbs if desired.

Tip: Basmati rice goes well with this.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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