1 bunch asparagus, woody ends trimmed, cut into 4 cm lengths diagonally
4(about 150g each) skinless salmon fillets.
Olive Oil Spray
2 cups picked watercress sprigs (or baby rocket)
1 x 250 punnet cherry tomatoes, halved
1 Lebanese cucumber, peeled, halved, sliced diagonally
TARAGON, CAPER DRESSING
125g (1/2 cup) low-fat natural yoghurt
2 teaspoons baby salted capers, rinsed chopped
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chives
Cook the asparagus in a medium saucepan of boiling water fro 2 minutes or until bright green and tender crisp. Refresh under cold running water Drain well.
To make the dressing; combine the yoghurt, capers, tarragon and chives in a small bowl. Taste and season with pepper.
Heat a large frying pan over a high heat. Spray the salmon lightly with oil spray. Add the salmon to the pan and cook for 2 minutes each side for medium or until cooked to your liking.
Place the asparagus, watercress, tomato and cucumber in a large bowl and toss to combine. Divide the salad among serving plates. Top with salmon and drizzle with dressing to serve.
Source: Australian Good Taste Photo by Steve Brown