Ingredients
Preparation
Wash the asparagus and remove the woody end. Tie the asparagus together with some butcher’s twine to create a small bunch. Submerge the asparagus in salted boiling water and cook for 7-8 minutes, then drain and set aside.
Mix the olive oil with the orange juice, lemon juice, puréed garlic, honey, rosemary and grated orange and lemon rind. Divide equally into two small bowls and set aside.
Grease a casserole dish and add the salmon fillets skin-side down. Season with salt and pepper. Brush with the contents of one bowl of citrus marinade, cover with cling film and place in the fridge for 10 minutes. Meanwhile, preheat the oven to 200°C.
Place the thin slices of lemon on top of the salmon, brush again and cook for 12-15 minutes.
Remove from the oven and leave to rest for 3 minutes before serving with the Madama Oliva Pâté Mix and the asparagus seasoned with the remaining marinade.
