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Salmon filet and asparagus with Gabriella's salad dressing (ingredients per person)

A recipe by Sabine Bolwin, Victorbur

1 salmon fillet, about 8 stalks of green asparagus, salt, pepper, finely chopped lemon grass, walnut oil, Gabriella's salad dressing to taste.

Cook the asparagus in salted water for about 4 minutes (it should still be a little bit firm). Dab the salmon fillets dry and fry them in walnut oil at medium heat on both sides for about 4 minutes each. Season with salt, pepper and lemongrass, lift it out of the pan and, together with the asparagus run, arrange a generous mirror of Gabriella's salad dressing. Boiled potatoes taste good with it!