Fig and balsamic vinegar bring sweetness and tang to salmon, while simply sautéed asparagus keeps the plate fresh and uncluttered. The short refrigerated marinade gives the fish time to pick up the flavor of the spread.

Serves 2. Preparation: 10 minutes. Marinating: 20–30 minutes. Cooking: about 10 minutes. Total: 40–50 minutes.

Ingredients

  • 300 g salmon fillet
  • 150 g Freya Gurme Fig Balsamic Spread
  • 20 ml olive oil, approximately 4 teaspoons
  • Salt and freshly ground black pepper
  • 10–12 asparagus spears

Method

  1. Cut the salmon into large cubes.
  2. Coat the salmon with the fig balsamic spread, olive oil, salt, and pepper.
  3. Cover and marinate in the refrigerator for 20–30 minutes.
  4. Heat a skillet. Add the salmon and cook for approximately 6–8 minutes, turning as needed to brown the sides and cook the fish through. The exact cooking time depends on the size of the pieces.
  5. In a separate pan, sauté the asparagus with a little olive oil and salt for 3–4 minutes, leaving it slightly crisp.
  6. Serve the salmon hot with the asparagus.