Name: Salmon and Asparagus Salad with Buttermilk Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500g baby white or red potatoes, halved; 2 bunches asparagus, trimmed, halved diagonally; 500g packet salmon portions, skin off; 60g baby spinach leaves; 4 hard boiled eggs, halved; Dressing; 2/3 cup buttermilk; 1/2 cup mayonnaise; 1 tblsp chopped fresh dill, plus sprigs to garnish; 2 tsps Dijon mustard; 2 tsps lemon juice

Salmon and Asparagus Salad with Buttermilk Dressing

Healthy to eat, easy to make.

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

TIP: In dressing, replace chives with 1 small, crushed clove of garlic or, if short on time, use a shop-bought ranch dressing instead.

Ingredients

500g baby white or red potatoes, halved

2 bunches asparagus, trimmed, halved diagonally

500g packet salmon portions, skin off

60g baby spinach leaves

4 hard boiled eggs, halved

Dressing

2/3 cup buttermilk

1/2 cup mayonnaise

1 tblsp chopped fresh dill, plus sprigs to garnish

2 tsps Dijon mustard

2 tsps lemon juice

Method

Boil, steam, or microwave potatoes until tender. Drain. Transfer to a large bowl. Cool.

Meanwhile, place asparagus in a large heatproof dish. Cover with boiling water. Stand for 2 minutes, or until crisp-tender. Drain, refresh under cold water, then drain well.

Heat an oiled, barbecue grill plate over medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until cooked to your liking. Remove.

To make the dressing, whisk all ingredients in a jug. Season with salt and pepper.

Arrange spinach, potatoes, asparagus, and eggs on a serving platter. Top with salmon. Drizzle over dressing. Garnish with dill sprigs.

New Idea team