Glow With Liv's Baked Salmon, Crispy Potatoes & Asparagus Salad

There are some recipes that immediately earn a spot in the weekly rotation, and this is one of them. Created by Glow with Liv, this fresh and satisfying salad brings together baked salmon, golden crispy potatoes and asparagus with not one, but two delicious dressings. High in protein, full of flavour and easy enough for a weeknight, it’s the kind of dinner you’ll want to make on repeat.

INGREDIENTS

2 salmon fillets
1kg baby potatoes, halved
5 asparagus spears
Olive oil
Salt & pepper
Lemon + fresh herbs
Chopped spinach
Finely diced red onion

DIJON MAPLE DRESSING

2 tbsp Dijon mustard
2 tbsp pure maple syrup
2 tbsp olive oil
1 tbsp lemon juice
Salt & pepper

YOGHURT LEMON HERB DRESSING

½ cup Greek yoghurt
Juice of ½ lemon
Fresh dill + parsley
1 tsp olive oil
Salt & pepper

METHOD

Pre-boil the baby potatoes for approximately 15 minutes, or until just tender. Arrange the potatoes, asparagus and salmon and roast at 200°C for approximately 20 minutes, or until the potatoes are golden and the salmon is cooked through.

In a Medium Nesting Tray, toss the chopped spinach and red onion with the Dijon maple dressing, then add the roasted potatoes and asparagus and serve with the salmon.

Finish with a generous drizzle of the creamy yoghurt lemon herb dressing, fresh herbs and a squeeze of lemon.

Pop a lunch-sized serve into a Small Nesting Tray, snap on the lid and tomorrow’s lunch is sorted.