Seared organic salmon with asparagus & salsa

This recipe is ideal for a simple family meal, for a dinner party or as part of a buffet. Any leftovers work great in your lunch box or in a frittata or omelette.

INGREDIENTS 4 organic salmon fillets (preferably wild or organic) Sea salt and crushed peppercorns 2 tbsp of olive oil 1 small head of iceberg or butterhead lettuce, roughly torn 10 cherry tomatoes, halved 4-8 young asparagus spears, woody ends removed 4 spring onions, green part ½ clove garlic, crushed to a paste 2 tablespoons capers, roughly chopped 4 small sprigs of fennel, dill or chervil, finely chopped 6 tbsp good quality extra virgin olive oil 2 tbsp Udo’s Oil 1 tbsp lemon juice Himalayan salt and freshly ground peppercorns to season METHOD 1. Place salmon in a deep dish and season with sea salt, pepper and olive oil, then rub the mixture on to the salmon. Cover with cling film and leave to marinate for 15 minutes or overnight in the fridge. 2. While salmon is marinating prepare salsa: Slice asparagus spears at an angle as thinly as possible, leaving purple tips intact, then place in a large mixing bowl. Slice spring onions in the same way and add to the bowl, along with garlic, capers, herbs, olive oil, Udo’s Oil, lemon juice and seasoning. Gently mix and set aside for 10 minutes. Taste and adjust seasoning if necessary. 3. Place salmon skin-side down into an oven proof dish, cover with a layer of parchment paper then tinfoil and seal. Place in oven at 200C for 15-20 minutes or until cooked. Leave to cool. 4. To serve on a large platter: Arrange salad leaves and cherry tomatoes on platter, lightly break up fish and toss through lettuce leaves. Lightly spoon salsa over the salmon and leaves. Top with the asparagus spears.