Salmon with asparagus radish and pomegranate dressing recipe Recipe


1.6kg boneless total side of salmon, pinboned, pores and pores and skin on

2 Tbsp olive oil 1 lemon, sliced, moreover additional cheeks, to offer

2 bunches asparagus

1 bunch little pink radishes

1 bunch dill, sprigs picked

Micro herbs, to serve

Pomegranate dressing

Finely grated zest and juice of 1 lemon

⅓ cup extra virgin olive oil

1 Tbsp Lakanto Maple Flavoured Syrup or maple syrup

Sea-salt flakes and freshly flooring black pepper, to season

Arils from 1 pomegranate

2 Tbsp finely chopped flat-leaf parsley leaves

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