Cooking Instructions
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Step 1
Preheat the oven to 355 degrees F (180 degrees C).
Step 2
Lay
Onion (1)
,
Lemon (1)
, and a handful of
Fresh Dill (2 handfuls)
evenly on a baking tray. Place the
Salmon Fillet (1)
on top, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Sprinkle another handful of dill on top of the fillet.
Step 3
Pour
Water (3 Tbsp)
and
White Wine (3 Tbsp)
around the salmon fillet. Cover the baking tray with aluminum foil. Bake in the oven for 15-20 minutes until salmon is cooked through.
Step 4
While the salmon is baking, heat a griddle pan over medium-high heat until very hot. Place the
Lemons (2)
pieces cut side down on the griddle pan and cook for 1-2 minutes until a nice char is formed.
Step 5
In a medium mixing bowl, mix the
Plain Greek Yogurt (1 cup)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Capers (2 Tbsp)
,
Fresh Parsley (2 Tbsp)
,
Fresh Dill (2 Tbsp)
,
Fresh Mint (2 Tbsp)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
, and the zest and 2 tsp juice of a
Lemon (1)
with a whisk. Cover and chill in the fridge until serve.
Step 6
In a large pot filled with lightly salted boiling water, cook the
Snow Peas (1 2/3 cups)
for 2 minutes and
Asparagus (15 stalks)
for 5 minutes. Immediately transfer to a bowl of water mixed with
Ice (as needed)
once cooked.
Step 7
Slice asparagus into 2-3cm long batons.
Step 8
In a small mixing bowl, add
Extra-Virgin Olive Oil (1/3 cup)
,
White Wine Vinegar (2 Tbsp)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
, whisk to combine.
Step 9
In a large mixing bowl, combine snow peas, asparagus,
Watercress (4 1/3 cups)
,
Fennel Bulb (1/2)
, and
Red Onion (1/2)
together, drizzle with dressing and toss to coat.
Step 10
Crumble the
Feta Cheese (2/3 cup)
on top.
Step 11
Serve the salmon with charred lemon for squeezing over the top, alongside the Caper Yogurt Sauce and Spring Salad.
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