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Salmon & Asparagus with Herb Garlic Butter

salmon and asparagus with herb garlic butter



900g standard (or pinboned) salmon fillet

2 bunches asparagus

1 T olive oil

½ large lemon, sliced into rings for garnish

90g butter, softened

Zest of ½ a large lemon

2 garlic cloves, crushed

2 T fresh soft herbs (e.g. parsley, mint, basil, thyme), finely chopped, plus extra to garnish

1 t salt

¼ t cracked black pepper



  1. Preheat oven to 220˚C. Line a large, rimmed baking sheet with baking paper
  2. In a small bowl, mix together the butter, lemon zest, garlic, herbs, salt and pepper. Set aside.
  3. Place salmon fillet skin-side-down in the centre of your baking pan. Rinse asparagus and break off fibrous ends. Arrange asparagus around salmon and drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in the oil and sprinkle both asparagus and salmon with extra salt and pepper.
  4. Spread 3/4 of the butter mixture over the salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake for 12 min. Turn the oven to grill and grill until the salmon is lightly golden and it is flaky and cooked through.


Serves 6.

Recipe adapted from Natasha’s Kitchen.


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