Instructions

Preparation does not take long, so preheat the oven to 200°C first. Wash the salmon fillets and pat them dry. Cut two pieces of aluminum foil large enough to wrap the salmon. Place one slice of pineapple on each foil, about 2.3 CM thick, but you can also use compote. Place the salmon fillet on top, season with salt and pepper. In a small bowl, melt a tablespoon of butter, melt the garlic cloves, add 2 tablespoons of honey and a pinch of basil. Pour this mixture over both salmon fillets and wrap them in foil.

Place the foil with the fillets on a baking sheet in the preheated oven and bake at 200°C for about 15 minutes. Meanwhile, trim the asparagus from the ends, cut off 4 cm from the bottom, and cook in water. (I also cooked it with 1 tablespoon of butter or you can cook it in salted water). Cook for about 7 minutes until tender. After cooking, place the asparagus in ice water or rinse it a little longer under cold water to maintain its beautiful green color.

Prepare the sauce by mixing the egg yolks with broth over steam. Then add a little lemon juice, mix everything for about 5 minutes, remove from steam and thicken with butter. Adjust the thickness to your liking.

For a side dish, I would choose roasted potatoes, but everyone can choose according to their taste :)) Enjoy your meal.. :*