Smoked Salmon and Asparagus Salad

clock 15 minutes + 5 minutes bowl Serves 4


  • 1kg asparagus, ends removed
  • 1 bag of rocket
  • 350g hot-smoked salmon
  • 1 tsp Dijon mustard
  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • cracked pepper
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  • 1. Steam asparagus in a large frying pan with a small amount of water and salt, with the lid on, until it is bright green and just tender when pierced with a sharp knife (about 5 minutes). Drain asparagus and wrap in a clean tea towel to dry.

  • 2. Arrange the rocket leaves and asparagus on a large platter.

  • 3. Carefully tear salmon into bite-sized chunks and nestle it into the greens.

  • 4. To make the vinaigrette, place ingredients in a small jar and shake to combine. Drizzle over the salad and season with cracked pepper.

  • Tip: Save the asparagus ends to make soups.

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