Summary

Ingredients

• 2 salmon fillet (s) (frozen, approx. 50 g)
• 4 stalks asparagus
• 4 slices Parma ham
• 1 small lemon (s), the juice it
• salt
• pepper
• butter

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Instructions

1. Put salmon in the refrigerator a few hours beforehand, but it doesn`t have to be completely defrosted.
2. Drizzle the salmon on both sides with squeezed lemon juice and season with salt. Peel the asparagus. Heat water in a large saucepan and place the asparagus in the boiling water. After 1 minute of cooking, remove and place in a bowl of ice-cold water. Take the asparagus out of the water and pat dry. Now place 2 stalks of asparagus on a salmon fillet and wrap the ham around. If one slice of ham is not enough, just take two (Serrano ham or any other ham can be used instead of Parma ham).
3. Place this `package` in a baking dish.
4. Tip: If you want, you can add some mild cheese (mozzarella, grated gratin cheese on top).
5. Preheat the oven to 200 ° C. Place a few flakes of butter next to the salmon and asparagus packets.
6. Place in the hot oven for about 20 minutes, until the ham is crispy on top. The asparagus doesn`t get soft, but rather firm to the bite and crispy.
7. Arrange on the plate, add some of the melted butter and serve immediately.
8. Note: The recipe can of course be expanded to include any number of people, then you can cook larger quantities. 2 stalks of asparagus are required for each salmon fillet.