Wild Salmon on Green Asparagus Spears

An asparagus recipe for gourmets:

Place salmon in a large baking dish, season with salt and sugar. Remove the zest from the lemon and orange. Spread the citrus peels evenly over the fish. Rinse the parsley and dill, dry with kitchen paper and sprinkle finely chopped over the top. cover all together with plastic wrap and let sit in the refrigerator for 24 hours.

Clean the asparagus spears, cook in salted water until al dente, remove and rinse in iced water. Now pass through a vinaigrette sauce and arrange in a star shape on plates. Cut salmon into narrow slices and place on top of the asparagus spears, starting from the center. Add leaf lettuce if desired and decorate with fresh cress flowers.

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