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Salmon with Asparagus, Lentils & Salsa Verde

Salmon with asparagus, lentils and salsa verde



1 C lentils (black or green)

Olive oil

Salt & pepper

2 bunches asparagus, woody ends removed

4 x 180g boneless salmon portions, skin on

100g feta


1 C mixed soft herb leaves e.g. parsley, basil, mint, chervil

2 T capers

1 T lemon juice

1 clove garlic, crushed

1 t Dijon mustard

1 t honey



  1. Cook the lentils according to packet directions. Drain, drizzle with olive oil and season well.
  2. Cook asparagus in boiling salted water until just cooked. Drain, drizzle with olive oil and season well.
  3. Place EVOO, herbs, capers, lemon juice, garlic, mustard and honey into a small food processor and blitz until finely chopped. Season well with salt and pepper.
  4. Brush salmon with olive oil and season well with salt and pepper (both sides). Heat some olive oil in a pan over a medium heat and add the salmon portions – skin side down.  Press down gently, then cook until skin is crispy and golden (3-5 minutes).  Turn over and continue cooking until done to your liking.
  5. Divide lentils between 4 serving plates and top with asparagus. Crumble over feta, add salmon then spoon over the salsa verde.


Serves 4.

Recipe adapted from Dish Magazine.


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