Summer 2021

Nordic Baked Salmon with Stir Fried Spring Greens, Radicchio and Asparagus

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Serving: 2

Prep Time: 10 minutes

Cook Time: 15 minutes



2 Skin on, Nordic salmon fillets

2 Tbsp olive oil

1 Radicchio, shredded

70g Baby spring greens, shredded

200g Asparagus tips, halved lengthways

Pinch 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.

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