Quick and delicious, this summery dish is perfect for a mid-week meal.
Serves 4
750g new or baby potatoes
1 bunch green asparagus, trimmed, cut into 4cm pieces
1 bunch white asparagus, trimmed, cut into 4cm pieces
1/3 cup whole egg mayonnaise
2 tbsp lemon juice
¼ cup dill sprigs, finely chopped
white pepper
60g mixed salad greens
4 salmon fillets
¼ cup sesame seeds
1 tbsp olive oil
Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until potatoes are tender.
Add asparagus to saucepan and cook for 1-2 minutes or until just tender. Drain. Place potatoes and asparagus into a bowl with icy cold water to stop cooking process. Drain. Slice potatoes. Place potatoes and asparagus into a large bowl.
Combine mayonnaise, lemon juice, dill, salt and white pepper in a bowl. Add sauce to potato mixture and gently stir until combined. Spoon salad onto serving plates. Top with salad greens.
Place salmon fillets onto a chopping board. Sprinkle sesame seeds onto fillets, pressing firmly onto flesh. Heat oil in a non-stick frying pan over a medium heat. When hot, add salmon fillets, sesame-seed side down. Cook for 2-3 minutes or until golden and fillets are cooked halfway through. Turn and cook for a further 2 minutes or until a little rare in the centre. Transfer salmon to serving plates and serve immediately.
