Salmon in Lemon Butter Sauce and Asparagus 

Products:

1. Fresh Salmon
2. Asparagus
3. 1 Lemon , 2 egg yolks
4. Spring mix leaves
5. Potatoes, butter, olive oil
6. 1 Tbsp Sour cream
7. Salt & Pepper, garlic powder and sugar

Melt 2 tbsp of butter and add grated  lemon zest from the whole lemon, plus juice from whole lemon. Beat 2 yolks into a bowl, add sugar and mix strongly for 2 minutes. Strain butter from the pan and slowly pour the butter into the egg mixture and beat vigorously. Add salt pepper and garlic powder. Set aside.

Start cooking potatoes. Clean and prepare asparagus and garlic, transfer them to backing dish add butter olive oil and salt. Put in the oven at 380 F

Slice salmon into 2-inch bells, season with salt & pepper, both sides. Melt butter with olive oil and add garlic. Start frying the salmon over medium heat. After 2 minutes turn to the other side. Wait  another 1 minute and transfer to the hot oven. In the meantime, stir in the oven-baked asparagus.

Check potatoes, if they are cooked, strain them and  dry still cooking over low heat and shake them a few times. Turn of the heat, add butter and sour cream and smash them.

remove  the salmon and asparagus from the oven. Serve in a company of mix spring leaves. Over the salmon and potatoes pour lemon souse.