Frøya orange and fennel salmon

Cut the fennel, pear, apple, red onion into boats and remove the ends of the mini asparagus, fry for 2 minutes with oil on a low heat.

Cut a peeled orange into pieces and fry with the vegetables for 1 minute.

Grate over the ginger at the end of the cooking time.

Fry the salmon for two minutes on each side over medium heat and season with salt and pepper.

Arrange the salmon on the vegetables, sprinkle with parsley and squeeze a little lemon if desired. Serve with boiled potatoes for a more filling dish.