Asparagus and Broccoli Salmon salad

Quick Steam Asparagus, Broccoli and Salmon Salad

You can’t beat that gratifying “snap” when biting into asparagus! Fresh and fun to eat, Asparagus is one of those vegetables that need very little cooking time. With my no-fuss steaming “hack”, you’ll get that snap every time!  Here’s a great way to enjoy asparagus whilst it’s in season; an easy one that you can put together in no time, yet presentable and stylish if you’re entertaining…. plus of course, highly nutritious with antioxidant and fibre-rich broccoli and asparagus along with salmon packed with healthy omega-3s. This is a good one!

Quick Steam Asparagus, Broccoli and Salmon Salad

I love Asparagus that “snaps” as you bite into it! It’s fresh and fun to eat and super quick to cook. Here's a great way to enjoy asparagus whilst it’s in season; an easy one that you can put together in no time, yet presentable and stylish if you're entertaining.... plus of course, highly nutritious with antioxidant and fibre-rich broccoli and asparagus vegetables along with salmon packed with healthy omega-3s. This is a good one!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: English
Keyword: Asparagus, Broccoli, Salmon
Servings: 2
Author: May Simpkin

Ingredients

  • 1 medium head Broccoli
  • 1 bunch Asparagus
  • 2 medium Salmon fillets Fresh or hot-smoked

Lemon Dressing

  • 1 tsp Dijon Mustard
  • 3 tbsp Lemon juice freshly squeezed
  • 6 tbsp Olive Oil extra virgin
  • Pinch Salt/Pepper

Instructions

  • Cut the broccoli into small florets
  • Chop the asparagus into 1-inch pieces
  • My No Fuss Quick Steam Method: put all the vegetables into a small pan with just a little water at the bottom (no more than 1cm). Bring this to the boil then lower the heat and allow it to steam with the lid on for around 5 mins, so the vegetables are still vibrant in colour and retain their crunch. Drain and rinse under cold water.
  • Meanwhile, in a shallow frying pan, fry the salmon filets over a gentle heat in a little olive oil for 5-7mins, first skin side down and then 1-2 mins on the other side. Set aside.
  • Whilst that's cooking, prepare the dressing; mix together the mustard and lemon juice and then add in the olive oil a little at a time until well combined. Alternatively, combine all the ingredients in a jar and shake well. Season to taste.
  • Finally, assemble the vegetables on a serving dish and, reserving around 3 tablespoons, drizzle the dressing all over whilst still warm. Then flake the salmon into large chunks and place over the vegetables and pour over the remaining dressing.

Notes

This recipe also works well with hot-smoked salmon fillets. If using, there is no need to cook them further and ideally they should be at room temperature; simply flake onto the warm vegetables.

Nutritional Nugget:

Fibre-rich as well as providing excellent levels of vitamins C, A and K as well as powerful antioxidants, combining two powerful super green vegetables makes this delicious salad incredibly nutritious. With the salmon offering a first-class protein source as well as powerful of anti-inflammatory omega-3s, this dish would be a great one to include as a nutrient boost in your busy schedule.

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Asparagus, Broccoli and Salmon Salad

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