Recipe: Griddled Asparagus and Flaked Salmon Salad
I love asparagus season- it's only short (usually end of April to end of June in the UK). So grab some fresh, locally produced asparagus while you can.
Asparagus is packed with vitamins, minerals and antioxidants. It is also a great source of pre-biotic fibre which feeds our beneficial gut bacteria, and it has plenty of insoluble fibre which promotes health bowel movements. Paired here withe the salty capers, zesty lemon and Omega-3 rich flaked salmon this is a delicious light meal or side dish. I added a poached egg on top for extra ooze and protein!
20-24 spears of Asparagus trimmed
3 tablespoons of extra virgin olive oil
1/4 teaspoon of sea salt
1/4 teaspoon freshly ground black pepper
Zest of 1 lemon
1 Tbsp lemon juice
2 Tbsp chopped fresh herbs (e.g. parsley, dill, mint etc.)
1 Tbsp capers
1 tsp wholegrain or dijon mustard
1-2 steamed salmon fillets
Preheat a grill pan to a medium-high heat. Toss the asparagus spears in olive oil with a pinch of salt and pepper.
Add the spears to the grill pan and cook for around 3-4 mins on each side until they are tender but still with a bit of crunch. Depending on how big your pan is you may need to do this in batches.
Whilst the asparagus is cooking whisk together the remaining olive oil with the mustard, lemon zest and juice, capers, herbs, salt and pepper.
When the asparagus is cooked, slice it into bitesize pieces and toss with the dressing. Flake the salmon fillet on top and stir through.