Cooking Instructions
1.
Preheat the oven to 355 degrees F (180 degrees C).
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.
3.
Pour
Water (10 tsp)
and
White Wine (10 tsp)
around the salmon fillet. Cover the baking tray with aluminum foil. Bake in the oven for 15-20 minutes until salmon is cooked through.
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.
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.
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.
7.
Slice asparagus into 2-3cm long batons.
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.
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.
10.
Crumble the
Feta Cheese (2/3 cup)
on top.
11.
Serve the salmon with charred lemon for squeezing over the top, alongside the Caper Yogurt Sauce and Spring Salad.