Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fresh spring salad with flaked salmon.
Equipment: Baking tray or frying pan; saucepan
Measures and names
Ingredients
- 2 salmon fillets
- 200 g asparagus, trimmed
- Salad leaves and watercress
- 100 g cherry tomatoes
- 3 tbsp olive oil, lemon and dill (dressing)
- Salt and black pepper
Optional extras
- 2 eggs, soft-boiled
Method
- Season the salmon and roast at 200°C (fan 180°C) for 12–14 minutes (or pan-fry), until it flakes. Cool slightly and flake into large pieces.
- Blanch or griddle the asparagus for 3–4 minutes, until just tender with a little bite.
- Soft-boil the eggs for 6 minutes, if using, then cool, peel and halve.
- Whisk the olive oil, lemon juice and chopped dill and toss with the leaves, watercress and tomatoes.
- Top with the salmon, asparagus and eggs, and season with salt and pepper.
Swaps and tips
Asparagus is best just-tender with a little bite. Hot-smoked salmon makes a quick no-cook version.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 4 g | 3 g | 44 g | 567 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
