Winter 2021

Nordic Baked Salmon, Stir Fried Spring Greens, Radicchio & Asparagus

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Serving: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Salmon salad


2x skin on, Nordic salmon fillets

2 tbsp olive oil

1 radicchio, shredded

70g baby spring greens, shredded

200g asparagus tips, halved lengthways

A pinch of Maldon salt

A small handful of dill, leaves picked

1 lemon, cut into wedges, to serve


Preheat the oven to 180C. 

On a foil lined baking tray place the two salmon fillets, skin side down. Drizzle over 1 tbsp olive oil and season with cracked black pepper and a pinch of Maldon salt. Place into the preheated oven for 15 minutes until cooked through. Remove from the oven. 

Whilst the fish is cooking, prepare the stir-fried vegetables. In a large frying pan heat up the other 1 tbsp olive oil. When hot add the asparagus, spring greens and radicchio. Stir fry the vegetables for 3 minutes until they are just wilted and cooked through. Season the vegetables with cracked black pepper, a pinch of Maldon salt and a squeeze of lemon juice. 

On two plates divide the vegetables. Place the fish fillet on top and then garnish with sprigs of dill and lemon wedges to squeeze over.

3.7/5 (3 Reviews)

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