Asparagus & Zucchini Salad with Huon Salmon
Forget your classic lettuce salad. This asparagus & zucchini salad will become your new go-to.
Recipes by Ben Milbourne for The Food Lab: www.foodlabonline.com.au

- Preparation:
- 5 Minutes
- Cooking:
- 10 Minutes
- Serves:
- 2
Ingredients
- 1 zucchini, julienne cut
- 5 asparagus, thinly sliced
- 1/2 cup cannellini beans
- 1 tbsp Parmesan cheese
- 1 lemon cheek, juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 egg
- 2 Fresh Huon Salmon Portions, skin off
- Pepper
Method
-
1
Add zucchini, asparagus, beans, parmesan, lemon, oil and salt into a bowl and mix together well.
-
2
Soft boil egg.
-
3
Place salmon onto a hot pan with a drizzle of oil and turn over until it is cooked.
-
4
Once salmon is cooked plate it up with asparagus and zucchini salad and the egg and a sprinkle of pepper on top.
Asparagus & Zucchini Salad with Huon Salmon