Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Wash the asparagus and snap off the woody ends; halve thicker stalks lengthwise. Wash the lemon, grate the zest and squeeze out about 30 ml of juice. Finely chop the dill.
Prepare the couscous
Bring the water to a boil with 1 g of salt. Put the couscous in a bowl, pour over the boiling water, cover and leave to swell for 5 minutes. Then fluff it with a fork and stir in half the lemon zest, 15 ml of lemon juice, 5 ml of olive oil and half the chopped dill.
Cook the asparagus and peas
Heat 10 ml of olive oil in a large pan over medium-high heat. Add the asparagus and cook for 4–5 minutes, turning occasionally; it should soften but remain crisp, with brown spots in places. Add the peas and 1 g of salt, stir and cook for another 3 minutes. Set aside.
Cook the salmon
Pat the salmon dry with a paper towel and season both sides with 2 g of salt and the black pepper. Heat the remaining 15 ml of olive oil over medium-high heat. Cook the fillets for about 3–4 minutes per side, depending on their thickness, until opaque in the center and at an internal temperature of about 63 °C. Once removed from the heat, drizzle them with the remaining 15 ml of lemon juice.
Finish and serve
Divide the couscous among four plates and add the asparagus and peas. Place the salmon on top and sprinkle with the remaining dill and lemon zest. Serve immediately while the salmon is warm and the vegetables remain firm.
