Ingredients
1 bunch asparagus, slices in half lengthwise
1 tablespoon dill, chopped
1 tablespoon parsley leaves, chopped
1 tablespoon mint leaves, chopped
1 tablespoon baby capers, shopped
juice and zest of 1 lemon
2 teaspoons olive oil
olive oil spray
4 x 135 g salmon fillets
1 punnet cherry tomatoes, halved
100 g mixed baby greens or mixed salad leaves
4 lemon wedges
Method
Place a large pot of water over high heat and bring to the boil.
Blanch the asparagus in the water for 1-2 minutes, or until tender and cooked through. Drain and refresh under cold running water, then set aside.
For the dressing, place the herbs, capers, lemon juice and zest plus oil in a bowl and mix together well. Set aside.
Spray a non-stick frying pan or grill pan with olive oil spray and place over medium to high heat until quite hot. Place the salmon fillets on the grill and cook until crisp, about 4- 5 minutes.
Reduce the heat and flip the fish, cooking the other side for 3- 4 minutes, or until cooked to your liking.
Divide the asparagus, cherry tomatoes and salad greens between four plates, top with salmon, and spoon over the lemon caper dressing.
Serve with cracked black pepper and a wedge of lemon.
Recipe by Jenny Craig .
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