How to cook:

Slice the salmon ​​and season it with salt and freshly ground pepper. Place it in a tray, on baking paper, and put it in the oven for 20 minutes at 170 degrees. Blanch the asparagus in boiling water with a pinch of salt, then put it on ice for a heat shock, then sauté it in butter with the cherry tomatoes. Separately, bring to a boil 550 ml of water, add 80 g of Kralex Lemon Butter Sauce and mix with a whisk for about 3 minutes. Place the asparagus on the plate, in the middle, with the cherry tomatoes, and on top the salmon garnished with lemon slices. Serve with the Kralex lemon butter sauce.