What we send:

• salmon fillet
• green asparagus
• avokado
• garlic
• spring onion
• lime
• fresh milk
• craft butter
• fresh coriander
• olive oil
• salt
• pepper
• aluminum foil
• backing sheet

Required tools:

• mixing bowl
• pan
• large pan
• blender
• oven pan
• oven

Preheat the oven to 200 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Chop the garlic and spring onion, squeeze one half of the lime and grate the peel of the other half. Finely chop the coriander. Take out the seeds of the avocado and spoon out the inside. (TIP: The easiest way to remove the avocado kernel is to cut the avocado in half lengthwise, turn it in the opposite direction so that only the kernel is in one half. Then cut a knife into the kernel and turn it inside.)

Put the aluminum foil in the baking tray first, then put the baking paper on it. Salt and pepper both sides of the salmon. Place on baking paper, sprinkle with a little olive oil, sprinkle with grated lime peel, then wrap well in baking paper. Fold the edges of the aluminum foil so that it does not open. Bake for approx. 10-15 minutes.

While the salmon is roasting, make the sauce. Add the avocado, cilantro, lime juice, garlic and spring onions to the blender. Salt and pepper. Start pureing, then add the milk over time and stir until sauce is smooth. When done, set aside to rest until served.

Put the asparagus in a saucepan and bring to a boil, leaving in the boiling water for a while. In the meantime, prepare ice-cold water in a bowl. When done, put the asparagus from the hot water in the ice bath. This is how they will keep their beautiful beautiful green color. Melt the butter in a pan, add the asparagus and simmer in the butter for approx. 5 minutes. Salt and pepper.

When the salmon is nicely fried, all you have to do is serve it. Sprinkle with the avocado sauce and serve with the steamed green asparagus.

Enjoy your meal!