Turn potato salad into a complete meal with the addition of salmon fillets, asparagus and green beans.
- Preheat oven to 180°C. Place the mixed herbs, garlic, cornichons, capers and mayonnaise in a bowl and mix until well combined. Cover and refrigerate until required.
- Blanch or steam the potatoes, beans and asparagus then set aside until required.
- Cut each portion of salmon into two halves lengthways. Heat a non-stick frying pan over medium heat. Add a little olive oil. Cook salmon in batches, turning once, for 3-4 minutes or until cooked to your liking.
- Divide the potatoes, beans and asparagus between serving plates and top with a piece of salmon. Serve immediately with the herb mayonnaise.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set