What you'll need

  • Salmon
  • Green asparagus
  • Pomegranate
  • Lemon
  • Oil, salt, pepper
  • Butter
  • Sugar

What you'll do

For the pomegranate and lemon 🍋 compote: you gotta start early. Peel the pomegranate: pro tip, you can do so in a bowl full of water. The membrane floats and the pomegranate grains sink. Now, take all the grains and put them into a blender. Blend to a pulp and sieve it out into a pan. Add the juice of one lemon and 6 to 12 tablespoons of sugar (depending on your personal taste - keep in mind, less sugar = longer cooking).
It needs to simmer on low heat for about 1 hour (but could be longer - and you gotta keep stirring...) until it gets all goopy and syrup-like. Optionally place in the fridge to set.

For the salmon and 🌿 asparagus: cut off the thick base of the asparagus (you don't eat that), or snap it off (it should break easily at the right point). Toss them in a bowl with oil, salt and pepper. Place them in an oven dish and bake for 5-10 minutes at 200 degrees. Take 'em out of the oven, if they are dry add some more oil. Season the salmon with salt, pepper, some butter and some lemon. Place on top of the asparagus and cook for 12-15 minutes more depending on the thickness.

Your salmon is done when it flakes (i.e. it separates along the grain when poked with a fork). Your asparagus is done when you can pierce it through where it is thick using a knife easily, but is still crunchy (this is not boiled asparagus!).

Plate and cover both salmon and asparagus with the pomegranate compote. Enjoy!

What you'll get