Salmon with Vegetables and Crunchy Ham.

Elaboration:

1. Preheat the oven to 200 °C. Place the serrano ham slices on a baking tray covered with baking paper. Bake for 8-10 minutes or until crispy. Set aside.
2. Heat a tablespoon of olive oil in a large frying pan over medium heat. Sauté the chopped garlic for 1 minute.
3. Add the asparagus and julienned carrot. Cook the vegetables for 5-7 minutes until crisp-tender. Remove and set aside.
4. Season the salmon loins with salt and black pepper to taste. Heat the remaining tablespoon of oil in the same pan over medium-high heat.
5. Cook the salmon skin side first for 4 minutes, pressing lightly to crisp the skin. Then flip and cook on the other side for 3 minutes or until done to your liking.
6. Assemble the dish by placing a salmon fillet on a base of sautéed vegetables. Garnish with a slice of crispy ham and, if desired, sprinkle with lemon zest.

Suggested presentation:

• Accompany the dish with soft mashed potatoes or white rice for a complete meal.
• Sprinkle "polvo de jamón" (finely shredded Serrano ham) around the dish for an additional visual and tasty touch.
• Serve with a glass of fresh white wine, such as an Albariño or a Sauvignon Blanc.

Additional advice:

• If you prefer, you can use other vegetables such as courgettes or mushrooms to vary the recipe.
• Be sure not to overcook the salmon so that it retains its juicy texture.
• For a gourmet touch, you can add a few drops of truffle oil at the end.