Roasted Salmon with Creamy White Bean Purée and Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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.