- 1/2 Knorr Fish Stock Cube crumbled
- 2 salmon fillets
- 12 fresh asparagus trimmed
- 1 spring onion finely chopped
- 1 lemon zest and juice
- 1 lime zest and juice
- 1 tbsp Japanese mirin seasoning
- 2 tbsp reduced salt soy sauce
- 1 tsp caster sugar
- 2 tbsp chopped coriander
- 2 tbsp vegetable oil
Preheat the oven to 180°C, 160°C fan, Gas Mark 4. Mix together 1 tablespoon of the oil, Knorr Fish Stock Cube, lemon juice and lime juice. Rub into salmon fillets and leave for 15 minutes.
For the dressing, in a small bowl, combine the lemon zest, lime zest, soy sauce, mirin and sugar. Stir to dissolve and set aside.
Place the asparagus onto an oven tray and drizzle with remaining oil. Place the salmon on another baking tray.
Roast the asparagus for 10 minutes and the salmon for 12-15 minutes, until cooked.
Add spring onions and coriander to the dressing and drizzle over the salmon to serve. Sprinkle with some grated lemon zest if desired.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||364.02 kcal|
|Protein (g)||31.91 g|
|Sugar (g)||7.73 g|
|Fat (g)||20.03 g|
|Fibre (g)||2.96 g|
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