This tortilla salmon recipe with asparagus and tomatoes is presented.
Thaw the salmon according to the instructions on the package, then cut it into small fillets and season with salt and pepper.
Cook the green asparagus in a large pot of salted water for about 5 to 6 minutes, then cool them down well.
Cut some asparagus and keep 6 whole pieces.
Break and beat the eggs, then season with salt and pepper.
Arrange everything harmoniously in a greased oven-safe dish.
To finish, cook for 10 minutes at 200°C. Serve with a green salad.
0 servings
4
EN 
TH