Recipe detail

Name: Salmon and steamed asparagus with parmesan
Yield: 4
Cuisine: French
Ingredients: 500.0000 g; 500.0000 g; 250.0000 g; 40.0000 g; 50.0000 g

Fish Salmon and steamed asparagus with parmesan

3. 5. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Fish

Cuisine: French

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Steaming

Termination by time

00:07 hh:mm

99 °C

50 %

Steaming

Termination by time

00:30 hh:mm

99 °C

50 %

Ingredients - number of portions - 4

Name	Value	Unit
green asparagus	500	g
salmon	500	g
cherry tomatoes	250	g
melted Butter	40	g
parmezán	50	g

Nutrition and allergens

Allergens: 4, Milk
Minerals: Ca, Calcium, Fe, K, Mg, Mn, Na, P, Phosphorus, Se, Zn
Vitamins: A, B, B12, C, E, Kyselina listová

Nutritional value of one portion	Value
Energy	724.9 kJ
Carbohydrate	5.4 g
Fat	29.6 g
Protein	36.6 g
Water	0.3 g

Directions

Clean and cut the asparagus.

Place them in a perforated GN tray, then bake.

Cut the salmon into cubes and season with salt.

Place it in another perforated GN tray.

Once the first cooking program is finished, add the salmon to the oven.

Clean and cut the cherry tomatoes in half.

Arrange the salmon cubes with the asparagus and cherry tomatoes.

Grate fresh parmesan over the fish and vegetables.

Recommended accessories

GN container Stainless steel perforated