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Asparagus & Zucchini Salad with Huon Salmon

  • 5 mins
    Preparation
  • 10 mins
    Cooking
  • 2
    Serves

  • 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

  1. 1
    Add zucchini, asparagus, beans, parmesan, lemon, oil and salt into a bowl and mix together well.
  2. 2
    Soft boil egg.
  3. 3
    Place salmon onto a hot pan with a drizzle of oil and turn over until it is cooked.
  4. 4
    Once salmon is cooked plate it up with asparagus and zucchini salad and the egg and a sprinkle of pepper on top.

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