Salmon with potato, bean and asparagus salad

Cooking Salads Salmon with potato, bean and asparagus salad

Turn potato salad into a complete meal with the addition of salmon fillets, asparagus and green beans.

Lables: Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. 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.
  2. Blanch or steam the potatoes, beans and asparagus then set aside until required.
  3. 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.
  4. Divide the potatoes, beans and asparagus between serving plates and top with a piece of salmon. Serve immediately with the herb mayonnaise.

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500g chat potatoes, sliced
150g green beans, trimmed
2 bunches asparagus, woody ends trimmed
3 x large salmon fillet portions, skin on, de-boned
1/2 cup chopped mixed herbs
1 garlic clove, crushed
6 cornichons, finely chopped
1 tbsp capers, chopped
3/4 cup whole egg mayonnaise

Adv

Autors
Preparation time
20
Cooking time
18
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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