Grilled salmon with asparagus and peach sauce

The kitchen is that magical place where we gather with friends or loved ones to cook, where stories are shared and unforgettable moments are created. And what better way to do so than by preparing an original and delicious recipe together?

Today we bring you a dish that is easy, nutritious and, above all, delicious: grilled salmon with wild asparagus and peach sauce. And to make it even simpler and more fun, we have used my AmVegan frying pan with a removable handle, a wonder for saving space in the kitchen!

Below, I share the steps with you:

Preparation time: 20 minutes

Servings: 2 people

Ingredients:

• 2 fresh salmon fillets (approximately 200 g each).
• 1 bunch of wild asparagus.
• 2 ripe peaches.
• 3 tablespoons of extra virgin olive oil.
• Salt and pepper to taste.
• Juice of half a lemon.
• 1 clove of garlic, minced.
• 1 teaspoon honey.
• Fresh parsley leaves for garnish (optional).

Steps:

Wash and pat dry the salmon fillets with kitchen paper. Season both sides of the salmon with salt and pepper. In the AmVegan pan , heat 1 tablespoon of olive oil over medium, medium-high heat. When hot, add the salmon fillets and cook for 4-5 minutes on each side, or until golden brown and cooked to your liking. Remove from heat and set aside.

Wash the asparagus and cut off the tough ends. In the same pan, add 1 tablespoon olive oil and the minced garlic. Sauté briefly until the garlic is fragrant. Add the wild asparagus and cook, stirring occasionally, for 5-7 minutes or until tender. Season with salt and pepper.

For the sauce, wash, peel and cut the peaches into small pieces. In a blender or food processor, combine the peaches, lemon juice, honey, 1 tablespoon olive oil and a pinch of salt. Process until you have a smooth, homogeneous sauce.

Serve the salmon fillets on individual plates and accompany them with the wild asparagus on the side along with the sauce and fresh parsley.