|400 g||Boneless salmon fillets (Main)|
|1||Lemon, juice and zest|
|1 Tbsp||Olive oil|
|16||Asparagus spears (Main)|
|3 handfuls||Salad greens, preferably watercress and baby spinach|
|2 Tbsp||Oyster sauce|
|1 tsp||Sesame oil|
|1 tsp||Soy sauce, light|
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- Preheat the oven to 220C. Place the salmon on a baking tray, season with salt and freshly ground pepper, then add the lemon zest and juice. Drizzle over the olive oil and bake for 10 minutes. Let cool before removing from the skin and breaking into chunks.
- Trim the asparagus. Bring a saucepan of salted water to a boil then drop in the asparagus. Cook for 4 minutes then drain under cold running water. Slice when cold.
- Put the salmon, asparagus and greens into a large bowl. Whisk the dressing ingredients together and add, gently toss then serve.