Equipment
Ingredients
Roasted Vegetables
- 250 g baby potatoes, halved
- 150 g asparagus spears, woody ends trimmed
- 15 ml olive oil
- salt
- black pepper
Salmon
- 300 g salmon fillets, skin-on or skinless
- 10 ml olive oil
- salt
Citrus Dressing
- 45 ml extra virgin olive oil
- 30 ml fresh orange juice
- 15 ml fresh lemon juice
- 10 g honey
- 5 g dijon mustard
Assembly
- 80 g mixed salad greens, washed and dried
- 1 avocado, sliced
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Toss the halved baby potatoes with 15ml olive oil, salt, and pepper on a large baking sheet.
Roast the potatoes for 15 minutes initially. While they roast, prepare the asparagus by trimming the woody ends.
Remove the baking sheet from the oven, push potatoes to one side, and add the asparagus. Return to the oven for another 10-12 minutes until vegetables are tender and slightly browned.
While vegetables finish roasting, whisk together extra virgin olive oil, orange juice, lemon juice, honey, and Dijon mustard in a small bowl or jar until emulsified. Season with salt and pepper to taste.
Pat salmon fillets dry and season generously with salt. Heat 10ml olive oil in a skillet over medium-high heat. Sear salmon (skin-side down first if applicable) for 3-4 minutes per side until golden and cooked to your preference (aim for 52°C/125°F internal for medium).
Arrange a bed of mixed greens on plates. Top with the warm roasted potatoes, asparagus, and avocado slices.
Place the warm salmon fillet on top of the salad. Drizzle generously with the citrus dressing and serve immediately.
Chef's Notes
- Pat the salmon very dry with paper towels before searing to ensure a crispy crust rather than steaming the fish.
- If using skin-on salmon, sear about 80% of the time on the skin side to get it crispy, then flip just to finish.
- The contrast between the warm fish/vegetables and the cool, crisp greens is key to this dish; do not assemble until just before eating.
- For extra crunch, garnish with toasted sliced almonds or pine nuts.
Storage
Refrigerator: 2 days — Store dressing separately from greens to prevent wilting. Salmon and roasted vegetables keep well.
Reheating: Gently reheat salmon and roasted vegetables in a pan or microwave before assembling with cold greens.
