fructosearm

Green asparagus with wild salmon

Crisp green asparagus, tender wild salmon and a creamy pesto made from macadamia nuts and basil – this delicious dish is super easy and quick to prepare.

This recipe is

  • Suitable for a low-histamine diet
  • Suitable for a low-fructose diet
  • gluten-free
  • lactose-free

Preparation time

25 minutes

Ingredients for 2 servings

  • 1 pack of green asparagus
  • 2 wild salmon (frozen)
  • 1 pot of basil
  • 100g macadamia nuts (roasted and salted here)
  • 2 tbsp olive oil for frying
  • 4 tablespoons olive oil
  • 2 tablespoons of water
  • HistaFood Organic Herb Salt
  • 2-4 sprigs of basil for decoration
Recipe image

preparation

  • Wash the asparagus, cut off the bottom end, then wrap it in baking paper with 1 tbsp olive oil and salt and place it in a preheated oven at 190 degrees for 20 minutes.
  • Meanwhile, wash the wild salmon and fry it in a pan with olive oil and organic herb salt while still frozen.
  • For the pesto, blend the macadamia nuts together with the basil, water and olive oil.
  • Arrange everything on a plate and enjoy.
  • If desired, the food can be decorated with some fresh basil.

Our HistaFood tip

Optionally, you can also enjoy this dish with our organic vegetable spread zucchini & basil .

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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