Lachs mit Spargel

Nutrition · per serving

Steps

1. 1

   Peel the white asparagus thoroughly, especially around the lower half, and trim off the woody ends. Finely chop the dill. Zest half the lemon, then cut the lemon into wedges. Pat the salmon dry very well so the skin will sear properly. Season the salmon on both sides with most of the salt and pepper.

   500 g white asparagus10 g fresh dill1 medium lemon2 fillets (about 180 g each) salmon fillets, skin-on5 g fine sea salt2 g black pepper, freshly ground
2. 2

   Bring a wide pan of well-salted water to a gentle simmer. Add the white asparagus and cook for 8-10 minutes, depending on thickness, until just tender when pierced with the tip of a knife. Do not boil aggressively or the spears may break. Lift out carefully and keep warm.

   500 g white asparagus5 g fine sea salt
3. 3

   While the asparagus cooks, heat a frying pan over medium-high heat. Add the olive oil, then place the salmon skin-side down. Press lightly for the first 20 seconds to prevent curling. Cook for about 4-5 minutes until the skin is crisp and most of the flesh has turned opaque up the sides. Turn and cook 1-2 minutes more, until the center is just slightly translucent for a juicy finish.

   10 ml olive oil2 fillets (about 180 g each) salmon fillets, skin-on
4. 4

   Transfer the salmon to a warm plate to rest for 2 minutes. Lower the heat under the pan to medium. Add the butter and cook until it foams, then turns hazelnut-brown and smells nutty. Watch closely at this stage so it does not burn.

   70 g unsalted butter
5. 5

   Add the capers, heavy cream, lemon zest, and 1-2 teaspoons of lemon juice to the browned butter. Stir for 30-60 seconds until lightly emulsified and glossy. Add the chopped dill and taste; adjust with the remaining salt and pepper as needed. The sauce should be rich but bright.

   15 g capers, drained60 ml heavy cream1 medium lemon10 g fresh dill5 g fine sea salt2 g black pepper, freshly ground
6. 6

   Arrange the warm white asparagus on plates, set the salmon alongside, and spoon over the browned butter sauce. Serve at once with the remaining lemon wedges for squeezing over at the table.

   500 g white asparagus2 fillets (about 180 g each) salmon fillets, skin-on1 medium lemon

Origin & History

Lachs mit Spargel is a modern seasonal German plate that draws on the country's deep love of Spargelzeit, the spring asparagus season centered especially around prized white asparagus. Browned butter, cream, lemon, and herbs are classic Central European companions for both asparagus and fish, making this a natural restaurant-style combination.