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

Method

1. 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. 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. 3

   Mix the crème fraîche with the zest and juice of the lemon, chopped dill and capers. Season to taste.

4. 4

   Arrange watercress on four plates. Top with roasted asparagus and a salmon fillet.

5. 5

   Spoon the lemon crème fraîche alongside and serve immediately.