As the weather is starting to get warmer and days are getting longer, I always find I start to crave more salads. This salad is fresh, crunchy, colourful, full of seasonal produce and perfectly paired with a succulent lemon and dill dressed salmon fillet. As these vegetables are in season right now, they are at their freshest and sweetest so it doesn’t take much but a zesty dressing and some fresh herbs to enhance the flavours and create a delicious dish. This dish is unbelievably easy to make and can be made in excess and stored in the fridge for a couple of days.

This salad is packed with vitamins, antioxidants and healthy fats to reduce inflammation, support heart and brain function, support blood and bone health and create a happy, healthy gut. The salad provide a good source of vitamins A, C, K, folate and antioxidants as well as fibre to support digestion while the dressing and salmon provides a great source of healthy fats- monounsaturated fatty acids, omega-3 and omega-6. This salad also provides a source of protein in the salmon and edamame.

I hope you give this one a go and please do let me know how you like it!

1. Preheat the oven to 200°C.

2. Chop the asparagus into 2cm long pieces and thinly slice the red cabbage.

3. Blanch the asparagus, red cabbage and frozen peas in a pan of boiling water for 5 minutes, drain and transfer to a bowl of ice water for 10 minutes to freshen.

4. While the vegetables are cooling, cook your salmon and prepare your dressing; Top the salmon with a couple of lemon slices, dill and a drizzle of olive oil, wrap tin foil and place on a baking tray. Cook for 15 minutes. Combine all the dressing ingredients in a mason jar or in a bowl and shake/stir to mix.

5. Drain the cooled vegetables. Add the shelled edamame and pour over your dressing. Toss the salad to combine and serve on two plates topped with the warm lemon and dill salmon fillets. Sprinkle over a little more fresh dill and a squeeze of lemon and tuck in:))