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Herb-Crusted Salmon Salad with Asparagus and Watercress

These delicious ingredients make the perfect summer salad.


  • 4 Salmon fillets

  • 60 ml Extra Virgin Olive Oil

  • 0.5 cup chopped Parsley

  • 1 bunch fresh asparagus woody ends removed

  • 1 butter lettuce outer leaves removed

  • 1 cup watercress

  • 40 ml Lime juice


  • 1.

    If the salmon fillets still have the skin on, use a sharp knife to carefully remove it, then rub each piece with half the olive oil before coating in the herbs.

  • 2.

    Blanch the asparagus spears and baby French beans in a pan of boiling water for 1 minute, then refresh in cold water and set aside.

  • 3.

    Heat the remaining oil in a frying pan over a high heat.

  • 4.

    Add the salmon and sear for 1 minute each side (this will be rare), then set aside.

  • 5.

    Meanwhile, tear the lettuce leaves and place on a serving dish with the watercress.

  • 6.

    Slice the asparagus and add to the lettuce and watercress.

  • 7.

    Break the salmon fillets into rough chunks and add to the salad.

  • 8.

    Drizzle with extra olive oil and lime juice. Season with salt and pepper to taste, gently toss together and serve.

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Posted by CláudiaReport
You're lovely!
I love you and your delicious recipes, your wife is a lucky woman! kisses from Brazil!
Posted by RikkiReport
I haved made something similar I used a spray olive oil rather then drenching it in oil and I used a new wave oven rather then pan it is delisious.......