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Mustard Crusted Salmon with Asparagus & Tarragon


1 bunch thin asparagus, trimmed

3 T olive oil

¾ t salt

½ t freshly ground black pepper

4 x 170g skin-on boneless salmon portions

8 t whole-grain or Dijon (mild) mustard

3 T panko (Japanese breadcrumbs)

¼ t smoked paprika

2 T chopped fresh tarragon



  1. Preheat oven to 150°C. Line a rimmed baking tray with baking paper. Toss asparagus with 2 T of the oil, ½ t of the salt, and ¼ t of the pepper, then arrange in a single layer on one half of the baking tray. Bake for 5 minutes.
  2. Meanwhile, spread each salmon portion with the mustard and sprinkle with ¼ t salt and ¼ t pepper. Toss panko with remaining 1 T of oil, smoked paprika and tarragon in a small bowl. Sprinkle panko mixture evenly onto salmon flesh.
  3. After asparagus has baked for 5 minutes, remove from the oven. Place prepared salmon portions skin side down on the empty half of baking tray. Return to oven and bake until salmon is firm but still pink in the centre, and asparagus is tender (15 minutes for medium rare salmon, 20 minutes for medium). Divide salmon and asparagus among four plates and serve.


Note:  The cooking times vary with the thickness of your salmon.  To check its cooked, carefully move the flesh apart – if it flakes easily, it is done.  Thick stalks of asparagus will also require more cooking.

Serves 4

Recipe adapted from


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