Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2teaspoons wasabi paste
- 4 salmon fillets (skin on)
- 2 bunch asparagus (halved)
- 1/4 cup continental parsley (roughly chopped)
- 1 pear, quartered, cored (sliced)
- 500grams small white potatoes (halved)
- 1/2 cup extra virgin olive oil
- 2tablespoons lemon juice
- 4 lemon wedges (to serve)
- 2teaspoons maple syrup
- 60grams baby leaf rocket
- 1/3 cup walnuts (roughly chopped)
Nutrition per serving
3350kJ / 800Cal
3350 Kilojoules or 800 Calories
39% of daily energy intake*
Protein
6.4grams
Fat
34.8grams
Carbs
35.0grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place potato in a large, deep frying pan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and simmer for 7 minutes. Add asparagus and cook for 2 minutes. Drain and transfer to a large bowl of iced water. Cool. Drain.
Step 2 of 3
Meanwhile, whisk 1/3 cup oil, lemon juice, maple syrup, wasabi paste and salt and pepper in a large bowl. Add potato, asparagus, rocket, pear and walnuts. Toss gently to combine.
Step 3 of 3
Heat a large non-stick frying pan over medium-high heat. Add remaining oil to pan. Season salmon and add to pan, skin-side down, and cook for 2-3 minutes or until flesh turns opaque about two-thirds of the way up the side. Turn over and cook for a further 1-2 minutes for medium-rare, or until flesh is opaque all the way through. Serve with salad, parsley and lemon wedges.
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