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!
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.