A springtime idea for a Norwegian salmon entrée
Prepare a marinade with the chopped spring onion, herbs, lemon juice, salt and pepper, and then add the salmon in chunks. Leave to marinate for 30 minutes.
Parboil the tomatoes then drain, peel and cut into cubes. Clean the asparagus and steam for 15 minutes. Brush with oil in a pan and grill for a few minutes.
Heat 2 spoonfuls of oil in a pan. Add the salmon with its marinade and cook over a high heat for 2 - 3 minutes. Serve the salmon accompanied by the asparagus and tomatoes; season with salt, pepper and balsamic vinegar.