Carola Becker

Carola Becker



Finally! Spring is here and it’s time to celebrate asparagus!
Here’s a recipe that does wonders for your health and wellbeing: loaded with Omega 3, high in Folic Acid, fibre, plus a good helping of vitamin A and C!

Asparagus season is short – enjoy the best locally grown spears from April to June. Let your oven do most of the work and prepare both the salmon and the asparagus in the oven. Add a portion of wholegrain rice and your healthy supper is on the table within 30min!

Ingredients for 2 portions:
2 salmon fillets, about 180g each, skin on
400g fresh green asparagus, ends trimmed
a splash of rapeseed oil
salt and pepper to taste
juice of one lemon or lime
60g wholegrain rice (dry weight)
1 tbsp of soft goat’s cheese

Start with boiling the rice in water and pre-heat your oven to 190C.
Wash and trim the asparagus. If you have thicker spears, you may need to pre-boil them for a few minutes. Use a small sauce pan and only place the ends in the water.

Place the salmon on a baking tray, skin down, drizzle a bit of oil over it, season to taste and place it in the oven for about 5 minutes.
The add the asparagus, again, a bit of oil and seasoning and return it to the oven for about 20min or until the salmon is cooked through. The salmon should still have some bite.

Once the rice is cooked, add the soft’s goats cheese for added taste and creaminess! Enjoy!

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