Steamed Salmon Roulade with Asparagus Spears and Pink Pepper Sauce

* From the salmon side, cut oblique slices about 1 cm thick and season.

* Mix couscous, kitchen herbs parmesan or rapeseed oil, tofu, walnuts, low-fat curd cheese and spices, spread evenly on the salmon slice and roll together like a strudel. Season the liquids with honey and sea salt, put in the peeled asparagus spears, place the salmon rolls on the asparagus spears and steam for 8-10 minutes with the lid closed until soft.

Pink pepper sauce: * In the meantime, sauté the onion cubes and corn flour without fat until nutty, add the milk and lightly cook for 3-4 min. Then extend to the desired consistency with the fish-pole asparagus stewing stock and season with pink pepper and lemon balm.

* Portion the asparagus spears, place the salmon roulade and top with the pink pepper sauce.

Note: * Weight loss: rapidly absorbable carbon dyrates (couscous, flour, potatoes) * Complex carbohydrates (asparagus spears) * Omega-3 fatty acids: canola seed oil, salmon, walnuts (anti-inflammatory) * Secondary phytochemicals: tofu, asparagus spears, culinary herbs, spices (anti-inflammatory) Length of preparation: 30 min. Difficulty: easy Fat: ~ 25 g per person.

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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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