Salmon Fillets with Herb Sauce, Quails' Eggs and Asparagus

Chilled roasted salmon fillets topped with creamy herb sauce, tender asparagus tips, and halved quail eggs for a summer buffet.

Healthy Seafood Salmon Summer Asparagus Buffet

Estimated Nutrition

Calories

425.2

kcal / serving

4252 kcal total

Carbs

5.9g

per serving

58.6 g total

Fat

32g

per serving

320.4 g total

Protein

27.9g

per serving

278.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

granulated

CondimentsSauces

150

Mayonnaise

light

Dairy

100

Crème Fraîche

full-fat

100

Greek Yogurt

full-fat

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

for seasoning

tbsp

Dill

fresh, snipped

tbsp

Chive

fresh, snipped

tbsp

Mint

fresh, leaves torn

tbsp

Parsley

fresh, small sprigs

Other

piece

Quails' Egg

whole

Seafood

1250

Salmon

10 single fillets cut from the whole fillet, skin on

Vegetables

piece

Asparagus

fine tips

Method

Arrange salmon on a buttered tin, season with pepper, cover with foil, and bake for 15 minutes.

Cool the fish, then cover and chill in the refrigerator.

Boil asparagus for 3 minutes until tender, then plunge into ice water and drain.

Boil quails' eggs for 2 minutes, plunge into ice water, then peel and halve.

Blend all sauce ingredients until smooth and season to taste.

Top each salmon fillet with sauce, half a quail egg, and two asparagus spears.

Preheat the oven to 180°C.