Salmon, asparagus and potato salad

Name: Salmon, asparagus and potato salad
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 2 portions
Ingredients: ½ garlic clove; 3 sprigs fresh dill; ½ lemon; 1 tbsp lemon juice; 80 g sour cream; 1 tbsp olive oil; 1 pinch salt; 1 pinch ground black pepper; 900 g water; 250 g potatoes; 250 g fresh skinless, boneless salmon fillets; 1 bunch green asparagus; 20 g pickled capers; 40 g mixed baby leaf salad

4.7 (54 ratings)

Difficulty easy

Preparation time 15 min

Total time 40 min

Serving size 2 portions

Ingredients

½ garlic clove
3 sprigs fresh dill, leaves only, plus extra for garnishing
½ lemon, zest only, no white pith (optional)
1 tbsp lemon juice (approx. ½ lemon)
80 g sour cream
1 tbsp olive oil
1 pinch salt, to taste
1 pinch ground black pepper, to taste
900 g water
250 g potatoes (approx. 2-3 potatoes), peeled and cut into pieces (2-3 cm - see Tip)
250 g fresh skinless, boneless salmon fillets (approx. 2 fillets)
1 bunch green asparagus, ends trimmed and cut into quarters
20 g pickled capers, drained
40 g mixed baby leaf salad, to serve

Nutrition: per 1 portion
Calories: 2212.4 kJ / 528.8 kcal
Protein: 32.2 g
Carbohydrates: 30.4 g
Fat: 31.8 g
Saturated Fat: 9.5 g
Fibre: 6.3 g
Sodium: 435.4 mg