Ingredients
- 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths diagonally
- 4 (about 150g each) skinless salmon fillets
- Olive oil spray
- 2 cups picked watercress sprigs (or baby rocket)
- 1 x 250g punnet cherry tomatoes, halved
- 1 Lebanese cucumber, peeled, halved, sliced diagonally
Tarragon caper dressing
- 125g (1/2 cup) low-fat natural yoghurt
- 2 teaspoons baby salted capers, rinsed, finely chopped
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh chives
Method
- Step 1Cook the asparagus in a medium saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Step 2To make the dressing: combine the yoghurt, capers, tarragon and chives in a small bowl. Taste and season with pepper.
- Step 3Heat a large frying pan over a high heat. Spray the salmon lightly with oil spray. Add the salmon to the pan and cook for 2 minutes each side for medium or until cooked to your liking.
- Step 4Place the asparagus, watercress, tomato and cucumber in a large bowl and toss to combine. Divide the salad among serving plates. Top with salmon and drizzle with dressing to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1410 kj
Energy
17g
Fat Total
5g
Saturated Fat
3g
Fibre
40g
Protein
103mg
Cholesterol
121.64mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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