Instructions

Follow the steps and taste along the way.

1. Preheat the oven and prepare the asparagus

   Preheat the oven to 210 °C. Arrange the asparagus on a baking sheet, drizzle with 10 ml olive oil, and sprinkle with 1 g salt. Toss and spread in a single layer.

   

2. Start roasting the asparagus

   Roast the asparagus for 4 minutes at 210 °C. Meanwhile, pat the salmon dry with a paper towel, brush with 5 ml olive oil, season with 1 g salt, and add 1 g black pepper.

   

3. Roast the salmon

   After 4 minutes, place the salmon on the other side of the baking sheet or on a separate baking sheet. Roast it with the asparagus for another 10 to 12 minutes. The salmon is done when the center flakes easily and reaches approximately 63 °C.

   

4. Make the white bean purée

   While the fish roasts, heat the remaining 15 ml olive oil in a small saucepan. Add the chopped garlic and stir for 30 seconds, just until fragrant. Add the beans, pour in 100 ml water, and add 1.5 g salt. Heat for 5 minutes, then blend until smooth.

   

5. Finish the lemon-caper dressing

   Zest the entire lemon and squeeze out its juice. Mix them with the chopped parsley, capers, Dijon mustard, and the remaining 0.5 g salt. Stir the dressing and taste it; the lemon should taste distinctly fresh, and the capers should be salty and tart.

   

6. Plate and serve

   Spread one quarter of the warm bean purée on each plate, then add the roasted asparagus and a salmon fillet. Spoon the lemon-caper dressing over the top and serve immediately.