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Seared Organic Salmon With Asparagus & Udo's Choice Salsa

Courtesy of Maggie Lynch

This recipe is so simple and can be prepared a day ahead. Ideal for a simple family meal, for a dinner party or as part of a buffet. Leftovers work great in your lunch box or in a frittata or omelette.


4 organic salmon fillets (preferably wild or organic)

Sea-salt and crushed peppercorns
2 tablespoons of good quality olive oil
1 small head of iceberg or butterhead lettuce, roughly torn
10 cherry tomatoes, halved
4-8 young asparagus spears, woody ends removed
4 spring onions, green part only
½ clove garlic, crushed to a paste
2 tablespoons capers, roughly chopped
4 small sprigs of fennel, dill or chervil, finely chopped
6 tablespoons good quality extra virgin olive oil
2 tablespoons Udo’s Oil
1 tablespoon lemon juice
Himalayan salt and freshly ground peppercorns to season



1. Place salmon in a deep dish and season with sea salt, pepper and olive oil, then rub the mixture onto the salmon. Cover with cling film and leave to marinate for 15 minutes or overnight in the fridge.

2. While salmon is marinating prepare salsa: Slice asparagus spears at an angle as thinly as possible, leaving purple tips intact, then place in a large mixing bowl. Slice spring onions in the same way and add to the bowl, along with garlic, capers, herbs, olive oil, Udo’s Oil, lemon juice and seasoning. Gently mix and set aside for 10 minutes. Taste and adjust seasoning if necessary.

3. Place salmon skin side down into an oven proof dish, cover with a layer of parchment paper then tinfoil and seal. Place in oven @ 200C for 15-20 minutes or until cooked. Leave to cool.

4. To serve on a large platter: Arrange salad leaves and cherry tomatoes on a large platter, lightly break up fish and toss through lettuce leaves. Lightly spoon salsa over the salmon and leaves. Top with the asparagus spears.

Maggie's Tip

This dish can be served hot or at room temperature. Personally, I think the flavour and texture of fresh salmon is at its best at room temperature.

Serves: 4-6