Asparagus

Oven-baked salmon steaks, asparagus and zucchinis

Name: Oven-baked salmon steaks, asparagus and zucchinis
Prep time: 44 min
Cook time: 14 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 to 4 salmon steaks, depending on their size; 16 asparagus; 2 zucchinis; 30 ml (2 tablespoons) of olive oil; 1 garlic clove, chopped; 30 ml (2 tablespoons) of lime juice; 15 ml (1 tablespoon) of sesame oil (non-roasted); 15 ml (1 tablespoon) of honey; 15 ml (1 tablespoon) of soy sauce; 15 ml (1 tablespoon) of chopped ginger; 1 garlic clove, chopped; Salt and pepper up to taste

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Author: Les Cultures de chez nous

Keep screen on

Preparation 30

Baking 14

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

2 to 4 salmon steaks, depending on their size

For the vegetables:

16 asparagus
2 zucchinis
30 ml (2 tablespoons) of olive oil
1 garlic clove, chopped

For the marinade:

30 ml (2 tablespoons) of lime juice
15 ml (1 tablespoon) of sesame oil (non-roasted)
15 ml (1 tablespoon) of honey
15 ml (1 tablespoon) of soy sauce
15 ml (1 tablespoon) of chopped ginger
1 garlic clove, chopped
Salt and pepper up to taste

Preparation

Side-by-side mode

Break off the woody end of the asparagus and thinly slice the zucchini. Place olive oil and garlic in a bowl, then season with salt and pepper. Stir well to coat the vegetables with oil.
In a small bowl, combine the marinade ingredients. Place the steaks in the center of a large baking sheet lined with parchment paper. Brush the salmon steaks with the marinade. Add the courgettes around the steaks. Grill in the oven for 4 minutes in the “broil” position.
Take the baking sheet out of the oven and add the asparagus around the steaks. Continue cooking in the oven for 8 to 10 minutes, turning the steaks and vegetables halfway through cooking.
Serve with rice or buttered croutons.