Good Friday heralds the Easter holidays. So that your Good Friday meal this year is particularly delicious and still low in calories and low carb, we have this super delicious asparagus and salmon salad for you.
Low-carb through the holidays – this is how you succeed with the asparagus and salmon salad!
For four servings of the salad you need:
- 1 organic lemon
- 400g salmon fillet
- 1 tbsp olive oil
- 1 kg of white asparagus
- 1 tablespoon of sugar
- 20g butter
- 1 bunch of dill
- 20g horseradish cream
- 1 tbsp lemon juice
- 1 tbsp canola oil
That’s how it’s done:
Preheat the oven to 90 degrees top/bottom heat.
After rinsing the lemon well under hot water, grate the peel. You should also wash the salmon briefly and then pat it dry before placing it skin-side down on a baking sheet lined with parchment paper.
Now season the salmon with salt and pepper and then spread the grated lemon zest and olive oil over it.
The salmon is now baked on the middle shelf for about 30-35 minutes. The baking time depends on the size of the fillet.
After you have peeled the asparagus, halve the spears or divide them into several pieces for larger specimens.
Now you boil water and add salt, sugar and butter and let the asparagus cook for about 7 minutes until it is al dente.
In the meantime, wash the dill and remove larger twigs.
Last but not least – the dressing:
Mix together the creamed horseradish, lemon juice, and salt and pepper. While constantly stirring with a fork, gradually add the rapeseed oil and then stir in 50ml of water. You can season the dressing with salt and pepper.
Now you mix the asparagus with the dressing and give the dill over it. You can now remove the salmon from the skin and mix it with the asparagus and then arrange it – the perfect Good Friday dish is ready, but it also tastes delicious after the holiday.
A portion of the salad variation has about 275kcal and is suitable for a low-carbohydrate diet.