Grilled Salmon with Asparagus and New Potato Salad
Bronzed salmon leaning against a glossy, dill-flecked potato salad with charred asparagus tips draped over the top, a swoosh of Greek yoghurt and a bright lemon wedge waiting on the side.
Ingredients
Serves 4- 600 gskin-on salmon fillets (4 fillets)
- 1 tbspolive oil
- 600 gnew potatoes, halved if large
- 2 tbspcapers, drained
- 1 tspDijon mustard
- 3 tbspextra virgin olive oil
- 1lemon, zested and juiced
- 15 gfresh dill, roughly chopped
- 3spring onions, finely sliced
- 250 gasparagus tips, woody ends snapped off
- 1 tspolive oil
- 150 gfrozen peas, blanched (optional) (optional)
- Fine salt and black pepper
- 150 gGreek yoghurt (optional)
- 1lemon, cut into wedges (optional)
- a few sprigs of fresh dill (optional)
- Extra virgin olive oil, to drizzle (optional) (optional)
Method
- Put the new potatoes in a large saucepan of well-salted cold water, bring to the boil and cook for 18–20 minutes until tender when pierced easily with a knife.
- While the potatoes cook, whisk together the Dijon mustard, lemon zest, lemon juice and extra virgin olive oil in a large bowl to make the dressing. Season well with salt and pepper.
- Drain the potatoes and leave to steam-dry for 2 minutes, then tip them into the dressing while still warm so they drink it up. Fold through the capers, spring onions and most of the dill.
- While the potatoes cook, place a large non-stick frying pan over a high heat. Toss the asparagus tips in 1 tsp olive oil, season well and cook for 4–5 minutes, turning occasionally, until lightly charred and just tender with a little bite. Transfer to a plate.
- Wipe the pan clean and return to a medium-high heat. Rub the salmon fillets with 1 tbsp olive oil and season the skin generously.
- Lay the salmon skin-side down in the hot pan and press gently with a spatula for the first 30 seconds to stop it curling. Cook for 4–5 minutes until the skin is crisp and deeply golden and the flesh has turned opaque two-thirds of the way up.
- Flip the salmon and cook for a further 1–2 minutes until just cooked through with the faintest blush at the centre.
- If using, spoon the optional Greek yoghurt onto one side of each plate and spread lightly. Pile the warm potato salad alongside, then lay the charred asparagus over the top.
- Rest a salmon fillet against the potato salad, skin-side up to keep it crisp.
- Scatter the remaining dill over the four plates. If using the optional peas, warm them through and fold them into the potato salad. Add the optional extra dill, a little extra virgin olive oil and lemon wedges only if wanted.
Per serving
- kcal
- 576
- protein
- 35.4g
- fibre
- 5.2g
- carbs
- 30.3g
- fat
- 35.4g
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