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Salmon with olive crust and grilled asparagus

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Salmon with olive crust and grilled asparagus

Olive flavours are an unusual partner to gentle salmon flavours, but you'll find they marry together when they're served with summer asparagus and an old-fashed geen goddess mayonnaise. It can be prepared in advance and cooked up for lunch or dinner in no time.


  • ¼ cup olive tapenade
  • 1 cup fresh breadcrumbs
  • 2x 500 gram pieces fillet of salmon
  • approximately 24 stalks asparagus
  • 12 rashers streaky bacon

Green goddess dressing

  • 12 spinach leaves
  • 1 cup good quality mayonnaise
  • ½ cup Italian parsley
  • grated rind 1 lemon


  1. Mix together the olive tapenade and breadcrumbs. Season with pepper.
  2. Spread the paste over the flesh side of the salmon fillets. Cover and refrigerate until ready to use.
  3. Trim the asparagus spears and blanch in boiling salted water for 1 minute. Refresh quickly in ice cold water. Dry.
  4. Cut each bacon rasher in half crosswise and stretch with the back of a heavy knife. Wrap each asparagus spear in bacon.
  5. Bake the salmon at 220ºC for 12-15 minutes, according to taste. While the salmon is cooking, panfry the asparagus spears in a little oil or butter in a hot pan. Serve the salmon with the asparagus spears, baby potatoes and the Green Goddess Dressing.

Green Goddess Dressing

  1. Quickly blanch the spinach in boiling water. Squeeze to remove excess moisture.
  2. In a food processor, process the spinach, mayonnaise, parsley and lemon rind until it is as smooth as possible. Season with salt and pepper. You can garnish with a grilled lemon half.

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