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Salmon with mixed capsicum & olive salad
Salmon with mixed capsicum & olive salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 1 red capsicum, deseeded, quartered
  • 1 yellow capsicum, deseeded, quartered
  • 1 bunch asparagus, trimmed, cut into 3 lengths
  • 2 (about 200g each) Atlantic salmon fillets, cut into 3cm chunks
  • Sea salt & freshly ground pepper
  • 42.00 gm fresh lemon juice
  • 1 tsp drained capers, finely chopped
  • 20.00 ml chopped fresh dill
  • 100g green olives stuffed with feta, sliced
  • 80g baby spinach leaves
  • 62.50 ml low-fat feta, crumbled
  • 4 slices sourdough bread, to serve
Instructions:
  • Preheat a chargrill pan over medium-high heat. Lightly coat the capsicum, asparagus, and salmon with oil, then season with salt and pepper. Grill the capsicum in batches for 5 minutes on each side until the skin is blackened and blistered. Transfer to a sealed plastic bag to cool, then peel off and discard the skin. Slice into thin strips.
  • Grill the asparagus until just tender, then set aside. Next, grill the salmon to your desired doneness before flaking it into large pieces.
  • Whisk together olive oil, lemon juice, capers, and dill in a small bowl. Season with salt and pepper. Toss peppers, asparagus, salmon, olives, spinach, and feta with the dressing. Serve immediately.

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