Sockeye Salmon with Asparagus and Olive Salsa
1 serving
25 minutes
Salmon with asparagus and olive salsa is a refined dish that embodies the freshness of the Mediterranean and the simplicity of Italian cuisine. Juicy salmon, carefully grilled to medium well, retains its tenderness and natural flavor. Crispy asparagus adds freshness and lightness, while the zesty salsa made from olives, capers, and parsley dressed with fragrant olive oil adds richness. A light tang of lemon completes the harmony of flavors, creating a balance between salty, fresh, and slightly spicy notes. This dish requires no complex techniques but impresses with its elegance and sophisticated combination of ingredients. It is perfect for both a romantic dinner and a light festive gathering, immersing you in the atmosphere of sunny Italy.
1
Grill the salmon on both sides to medium well, as it tends to be dry, so it doesn't need to be fully cooked, add salt and pepper.
- Sockeye salmon: 180 g
- Salt: 2 g
- Ground black pepper: 2 g
2
Sauté the asparagus separately in a pan, seasoning with salt and pepper at the end.
- Green asparagus: 80 g
- Salt: 2 g
- Ground black pepper: 2 g
3
To prepare salsa: finely chop olives, black olives, and parsley, mix with oil, and add salt and pepper to taste.
- Green olives: 10 g
- Parsley leaves: 2 g
- Olive oil: 10 ml
- Salt: 2 g
- Ground black pepper: 2 g
4
Place asparagus on a plate, top with fried salmon, and garnish with salsa and a slice of lemon.
- Green asparagus: 80 g
- Sockeye salmon: 180 g
- Green olives: 10 g
- Parsley leaves: 2 g
- Lemon: 1 piece
