Warm Salmon & Roasted Asparagus Salad with Lemon Crème Fraîche
Ingredients
- 4 salmon fillets
- 300 g asparagus spears
- 150 g crème fraîche
- 1 lemon
- 2 tbsp capers
- 3 tbsp olive oil
- 80 g watercress
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 30.6 g
- Carbohydrate
- 3.8 g
- of which sugars
- 3.1 g
- Fat
- 39.2 g
- of which saturates
- 12.9 g
- Fibre
- 3.2 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Place the asparagus on a baking tray, drizzle with 1 tbsp olive oil, season and roast for 12–15 minutes until tender and lightly charred.
- 2
Rub the salmon fillets with olive oil, season well and place on a second tray. Roast alongside the asparagus for 12–14 minutes until just cooked through.
- 3
Mix the crème fraîche with the zest and juice of the lemon, chopped dill and capers. Season to taste.
- 4
Arrange watercress on four plates. Top with roasted asparagus and a salmon fillet.
- 5
Spoon the lemon crème fraîche alongside and serve immediately.
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