Asparagus, Watercress and Salmon Salad Recipe


This Asparagus, watercress and salmon salad recipe is a delicious option for those looking for a light dinner or the perfect lunch. With the good fats that come with the salmon and the wonderful vitamins and minerals that come from the watercress and asparagus, it is a meal that will only benefit your body.


  • Lime juice
  • 120g pickles, finely chopped
  • 1 ½ tablespoons drained capers, rinsed, finely chopped
  • ½ cup chopped fresh herbs (such as parsley, mint and dill)
  • 2 bunches asparagus, trimmed, halved
  • 1 (400g) bunch baby carrots, trimmed, peeled, halved crossways
  • 200g snow peas, trimmed, thinly sliced
  • 3 (200g each) salmon fillets, skin on
  • 1 tablespoon olive oil
  • 1 bunch watercress, sprigs removed



  • Combine lime juice, pickles, capers, herbs and in a bowl. Cover and refrigerate.
  • Bring a large saucepan of water to the boil over high heat.
  • Add asparagus and carrots. Cook for 3 minutes of until asparagus is bright green and just tender.
  • Add snow peas for the last 1 minute of cooking. Drain.
  • Refresh under cold water. Place in a bowl. Set aside.
  • Season salmon with salt and pepper.
  • Heat oil in a frying pan over high heat. Add salmon, skin-side down. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 2 minutes to rest.
  • Using a fork, flake salmon into large pieces.
  • Arrange watercress, carrots, asparagus, snow peas and salmon on a platter.
  • Serve with dressing mixture.




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