For 4 people
For 4 people
Peel the asparagus and cut the salmon back into slices.
Cook the asparagus for 5 minutes in boiling salted water. Drain them and brown them in a buttered pan for 10 minutes.
Heat the oil and enter the salmon pieces with the cherry tomatoes. Then add the asparagus and cook for 2 more minutes. Add salt and pepper.
Sprinkle with parsley and add the lemon slices for decoration.
Serve.
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