Warm Salad of Wild Salmon with a Herb and Lemon Dressing

Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.

Healthy Quick Seafood Salmon High Protein

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

102.8g

per serving

102.8 g total

Protein

34.5g

per serving

34.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for frying

Fruits

piece

Lemon

juice only

GrainsCereals

slices

White Bread

NutsSeeds

tbsp

Parsley

fresh leaves, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Mixed Herbs

fresh, chopped

handful

Pine Nuts

toasted

OilsFats

Olive Oil

for frying

Olive Oil

for dressing

Seafood

Salmon Fillet

skin removed

Vegetables

pieces

Asparagus

woody ends removed, split lengthways and blanched

piece

Carrot

grated

Method

Pulse bread, parsley, salt, and pepper in a food processor until they resemble breadcrumbs.

Coat the salmon fillet in the breadcrumb mixture and pat lightly to secure.

Fry the salmon in olive oil and butter for 3 minutes per side until golden brown.

Whisk together lemon juice, olive oil, and mixed herbs to create the dressing.

Place grated carrot on a plate and top with the cooked salmon.

Arrange blanched asparagus alongside the fish and drizzle with the herb dressing.

Scatter toasted pine nuts over the dish before serving.