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  • 250 gr Basmati rice  •
  • 4 salmon fillets  •
  • 500 ml water  •
  • 1 bunch of asparagus  •
  • Zest from one lemon  •
  • ½ bunch of dill  •
  • Olive oil  •
  • Salt  •
  • Pepper

Salmon with lemon zest, asparagus, dill and Basmati rice

  • 10'             Preparation time

  • 15' &          Cooking time

  • 4             Persons served

Season the salmon fillets and sauté in a non-stick pan, on all sides. Clean and sauté the asparagus. When ready, remove from the heat and add the lemon zest and finely chopped dill. In a pot, add 500 ml water, the Basmati rice, salt and pepper.

When it comes to the boil, cover with a lid and reduce the heat by half. When the rice absorbs all the liquids, take off the fire and stir with a fork to make it fluffy. Serve the salmon and asparagus over the rice.

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