Salt-Crusted Salmon and Asparagus

 

4 servings

The salt crust

• 1.5 kg coarse salt
• 4 egg whites

The salmon

• 20 asparagus
• 2 cloves of garlic, chopped
• 1 salmon fillet with skin, approximately 800 gr

1. In a large bowl, combine the salt and egg whites.
2. Using your hands, break the asparagus to remove the tough lower third (the asparagus will naturally break in the right place).
3. Cover a baking dish with parchment paper; cover the bottom with a layer of salt of about ½ cm and press the salt well so that it is compact.
4. Arrange the asparagus side by side on the salt and sprinkle with chopped garlic; place the salmon fillet, flesh side down on the asparagus.
5. Cover the salmon fillet completely with the remaining salt; press well so that the salt is compact.
6. Bake for 20 minutes in the oven at 400F (200C); break the salt crust and serve the meal.

BON APPÉTIT