Salmon with Asparagus (or Green Beans) and Dill Mayo

salmon with asparagus & dill mayo

Salmon with Asparagus (or Green Beans) and Dill Mayo

Salmon can be very oily, which is great because it’s difficult to over-cook and dry it out. But it can feel a little too rich. This method of cutting the fish into thin scallops or ‘minute’ steaks means more surface area in contact with the pan, so more chance for the oil to cook out and leave you with lovely crispy bits. Sea trout is very similar to salmon and I often use them interchangeably, depending on which looks best at the fish market.

Serves: two
takes: 10 minutes

2 salmon fillets
1 bunch asparagus OR 2 handfuls green beans
1 tablespoon lemon juice + 2 lemon halves, to serve
2 tablespoons finely chopped dill
4 tablespoons whole-egg mayonnaise

1. Bring a large saucepan of salted water to the boil.

2. Cut salmon into thin fillets about 5mm thick. Rub with oil and season.

3. Trim bases from asparagus or beans and simmer for about 5 minutes or until just tender. Drain.

4. Meanwhile, heat a large frying pan on a medium-high heat. Cook salmon for a minute on each side.

5. Combine lemon juice, dill and mayonnaise. Taste and season.

6. Serve fish topped with asparagus and a dollop of the dill mayo, with lemon wedges on the side.


vegan – replace the salmon with firm tofu and use a vegan mayonnaise. Or serve asparagus and herby mayo on a bed of cooked lentils or beans.

vegetarian – replace salmon with poached or fried eggs.

different veg – if asparagus isn’t in season replace with broccoli, broccolini or green beans and adjust the cooking time if needed.

different herbs – if you’re not keen on dill, try thyme or lemon thyme or even parsley.

egg free – replace mayo with creamy natural yoghurt, creme fraiche or sour cream.

carnivore – use chicken thighs or breast, lamb or pork chops instead of the salmon.

more substantial (carb lovers) – add hot buttered pasta or serve with roast or fried potatoes. Or even warm tortillas or pita bread.

more substantial (low carb)– roast macadamias. Extra salmon. More mayo!

more veg – add green beans with the asparagus.

Waste Avoidance Strategy

salmon fillets – freeze.

asparagus OR green beans – can be frozen but best to use for another meal.

lemon – will keep for months in a plastic bag in the fridge.

dill – best to use for another meal. Great finely chopped and served with fish.

whole-egg mayonnaise – keeps in the fridge for months.

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