Ingredients
4 Salmon fillets 60 ml Extra Virgin Olive Oil ½ cup chopped Parsley 1 bunch fresh asparagus woody ends removed 1 butter lettuce outer leaves removed 1 cup watercress 40 ml Lime juiceDescription
If The Salmon Fillets Still Have The Skin On, Use A Sharp Knife To Carefully Remove It, Then Rub Each Piece With Half The Olive Oil Before Coating In The Herbs. Blanch The Asparagus Spears And Baby French Beans In A Pan Of Boiling Water For 1 Minute, Then
LifeStyle FOOD
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