Asparagus with salmon

Oven package with green asparagus and salmon

It’s the season for delicious green asparagus! I love these very healthy veggies for their versatility and easy cooking. I use them in quiche, stir fry, grilled, cooked or baked.


Salmon: packed with protein and omega-3 fatty acids which are boosting your metabolism and burn fat. These fatty acids also have a positive effect on your cardiovascular health, protecting you against heart disease.

Asparagus: it’s in the top 10 healthiest vegetables. It’s high in vitamin K, folate, anti-inflammatory nutrients and antioxidants. Asparagus have so many health benefits that I will just sum them up without further explanation: heart health, regulating blood sugar, lowering the risk of type 2 diabetes, pregnancy health, anti-aging properties, preventing kidney stones, digestive health and they may even protect you from or help you fight cancer. What’s not to like (except maybe smelly pee).

Things from your kitchen

INGREDIENTS for 2 people

Tin foil

Green asparagus


Chopping board

fresh salmon

1 big piece

Kitchen knife

Thyme, dill or rosemary

1,5 tbsp

Oven with baking tray

Lemon (organic)


Small bowl

Olive oil

2 tbsp

Side dish


1 clove, minced

Fresh pasta or potatoes

Salt and Pepper

Freshly ground


1. Preheat the oven to app. 220 degrees. Cut the aluminium foil in four sheets of about 40 cm and layer them (double layer of foil for each package). Layer 8-10 asparagus on a sheet

2. Stir the oliveoil together with the garlic in the bowl and drizzle half of it over the asparagus

3. Cut the lemon into thin slices

4. De-skin the salmon with a sharp knife and cut into two pieces

5. Season the salmon on both sides with salt and pepper and place on top of the asparagus. Sprinkle the rest of the oliveoil on top

6. Place the lemon and herbs on top and fold the foil into a package

7. Place in the oven for about 20-30 minutes (depending on thickness of the salmon). Unwrap and serve warm


Seeing green

Barley groats with fresh spinach, peas, pesto genovese and red onion
  1. Cook the barley groats (or some other grain) according to the package
  2. Wash the fresh (baby leave) spinach
  3. Throw in the peas at the last few minutes with the barley groats
  4. Finely slice a red onion
  5. Make the pesto: fresh basil, pine nuts (slightly roasted), Parmezan cheese, clove of garlic, freshly ground pepper and good quality olive oil and if necessary some salt all mixed in a mortar or kitchen machine
  6. Add all ingredients to a bowl