- 800 grams of salmon or even better 4 fillets or pieces of salmon
- 50 grams of butter
- 1 lemon
- Salt and white pepper
- Vegetables such as broccoli, cauliflower, asparagus, carrots, etc.
Wash the vegetables and set them aside. Cut the broccoli, cauliflower and carrots into more manageable pieces. Boil the water and blanch the vegetables except the asparagus so they don’t get too watery.
Heat a frying pan, plate or portable grill and put the butter. Cook the salmon pieces until they are golden brown on the outside (make sure they don’t get too dry). Sprinkle them with salt and a dash of white pepper.
Once it is ready, squeeze a lemon on top.
In a hot wok-type frying pan heat extra virgin olive oil and saute the vegetables until crispy.
Place the vegetables on the dish and place the salmon over them, serve immediately.