Serves 4
400g salmon fillets, de-boned
Salt and freshly ground black pepper
Juice and finely grated zest of one lemon
1 Tbs olive oil
16 asparagus spears
3 handfuls of salad greens - preferably watercress and baby spinach
Dressing
2 Tbs oyster sauce
1 Tbs mirin
1 tsp sesame oil
2 tsp light soy sauce
1 Preheat the oven to 220C. Place the salmon on a baking tray, season then add the lemon zest and juice. Drizzle over the olive oil and bake for 10 minutes. Let cool before removing from the skin and breaking into chunks.
2 Trim the asparagus. Bring a saucepan of salted water to a boil then drop in the asparagus. Cook for 4 minutes then drain under cold running water. Slice when cold.
