Cut off the asparagus ends and peel the lower third then cut into pieces approx.
3 cm long.
Wash the radishes and cut into thin slices.
Clean the spring onions, remove the dark green ends and cut the rest into approx.
3 cm long, diagonal pieces.
Peel and finely grate the ginger and garlic.
Rub the lime peel thinly and squeeze out 2 tablespoons of juice.
Mix together lime juice, lime zest, ginger, garlic, soy sauce, 3–4 drops of sesame oil and 2 tablespoons of olive oil.
Season the salmon with sea salt, fry briefly and spicy on both sides in 2 tablespoons of hot oil, then place in the pan in the oven and finish cooking for 6–7 minutes (it should still be translucent inside).
Cook the pasta in boiling salted water.
Heat a few drops of sesame oil and the rest of the olive oil in a pan.
Fry the asparagus for 3–4 minutes while stirring, fry the spring onions briefly and season with salt and pepper.
