• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, B9, C, E
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 4 x 200-250g salmon fillets (skin on)

  3. SALSA

  4. 1 bunch asparagus

  5. 1 avocado, peeled, stone removed

  6. cup semi-dried tomatoes, drained

  7. cup chopped flat leaf parsley

  8. 1 small red chilli, deseeded, finely chopped

  9. drizzle olive oil

  10. squeeze fresh lemon juice

  11. salt & ground black pepper

Instructions Jump to Ingredients ↑

  1. To make the salsa: Trim the ends from the asparagus & wash. Place with the water clinging into a freezer bag, adjust the bag so they lay flat. Twist the bag & cook on High/100% for 1½ minutes until bright green. Drain & fresh in iced water. Pat dry & chop.

  2. Dice the avocado & semi dried tomatoes the same size as the asparagus. Toss in a bowl together with the parsley and, chilli. Drizzle with a little olive oil & a squeeze of lemon juice. Taste & season with salt & pepper. Cover & set aside while cooking the salmon.

  3. Thinly slice the lemon. Place ¼ of the lemon slices onto a sheet of baking paper, top with the salmon fillet, season with salt & pepper & wrap in a parcel. Repeat with remaining lemon & salmon.

  4. Place the parcels on a microwave safe plate in a single layer and cook for 12 minutes on medium/500watts or until the fish flakes when tested with a fork.

  5. Place onto serving plates, top with salsa & serve with salad or couscous.


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