Name: Strawberry and asparagus salad with salmon recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 4 Tasmanian Salmon Skin On Portions; 2 bunches asparagus, woody ends trimmed; 250g strawberries; 40.00 ml balsamic vinegar; 60ml olive oil; 4 radishes, thinly sliced; 1/2 red onion, thinly sliced; 200g cherry bocconcini, coarsely torn; 120g baby rocket leaves

Strawberry and asparagus salad with salmon recipe

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Simple and delicious baked salmon with a refreshing strawberry salad.

Ingredients:

4 Tasmanian Salmon Skin On Portions
2 bunches asparagus, woody ends trimmed
250g strawberries
40.00 ml balsamic vinegar
60ml olive oil
4 radishes, thinly sliced
1/2 red onion, thinly sliced
200g cherry bocconcini, coarsely torn
120g baby rocket leaves

Instructions:

Preheat a barbecue grill or chargrill on medium-high heat. Lightly coat the salmon with olive oil spray and season with your desired seasonings. Grill for 2 minutes on each side until done to your liking. Remove from the grill and cover with foil on a plate. Allow the salmon to rest for 5 minutes before serving.
Grill the asparagus, turning occasionally, for 2 minutes or until tender-crisp.
In a small bowl, crush 2 strawberries with a fork until nearly smooth. Stir in the vinegar, then strain the mixture through a sieve into another bowl. Mix in the oil, season to taste, and enjoy!
In a large bowl, combine radish, onion, bocconcini, rocket, and asparagus. Add thinly sliced strawberries. Divide the mixture among serving plates and top with salmon. Drizzle with dressing before serving.

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