Try this Salmon and asparagus salad with lime and caper dressing recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 200C. Mix together all the dressing ingredients and set aside
2. Blanch the courgettes in boiling salted water for 30 seconds. Drain, cool, and leave rolled up in kitchen paper to dry.
3. Snap off and discard the woody asparagus ends and cook in boiling salted water until just tender. Drain and cool under cold water. Cut the spears in half if long.
4. Cook the samphire if using in boiling unsalted water for 3 minutes. Drain and cool under cold water. Dry on kitchen paper.
5.Line a baking sheet with foil and lightly oil. Place salmon on a baking sheet.
6. Dribble a little olive oil and scatter some sea salt over the fillets and bake in a preheated oven for 5-6 minutes. The salmon should be opaque on the outside and still a little underdone on the inside.
7. Put the noodles into a large bowl and season. Add the courgettes, asparagus, and all but a handful of samphire. Add the tarragon to the dressing and spoon 4 tablespoons onto the noodles. Incorporate everything gently. Pile onto a platter, break the salmon into flakes and nestle it over the top. Decorate with the reserved asparagus and samphire and spoon over the rest of the dressing.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 338 | ||
Calories from Fat: 68 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 57.8mg | 18 % | |
Sodium 145.6mg | 5 % | |
Potassium 486.7mg | 13 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 50.8g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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