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Salmon, Citrus & Lentil Salad

salmon citrus and lentil salad



¼ C fresh grapefruit juice

2 t extra virgin olive oil

1 t Dijon mustard

4 T chopped fresh dill

1 t fennel seeds, crushed

300-400g piece of salmon, pinboned, skin off

2 bunches asparagus, trimmed

2 zucchini, cut into 1cm-thick slices

Salt & pepper

400g can lentils, rinsed, drained

3 radishes, thinly sliced

2 small grapefruit, peeled, white pith removed, cut into thin slices

2 oranges, peeled, white pith removed, cut into thin slices

60g baby spinach



  1. Combine grapefruit juice, oil, mustard, 2 T of the dill, and fennel seeds in a jug. Pour half the mixture into a shallow dish. Reserve the remaining mixture. Add salmon to dish. Turn to coat. Set aside for 10 minutes to marinate.
  2. Heat a barbecue grill or chargrill pan on high. Discard the marinade from dish. Lightly spray the salmon, asparagus and zucchini with oil and season everything well. Cook the salmon for 3-4 minutes each side or until lightly charred and cooked to your liking. Cook the asparagus and zucchini for 2 minutes each side or until just tender. Break the salmon into chunks.
  3. Meanwhile, combine the lentils, radish, grapefruit and orange slices, spinach and remaining dill in a large bowl.
  4. Add the asparagus and zucchini to bowl. Season. Toss until combined then divide among serving bowls. Top with salmon and drizzle over reserved mustard mixture.


Serves 4.

Recipe adapted from


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