Seared Salmon with Courgettes, Asparagus, and Rocket

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Ingredients

  • 4 (6 ounce/170g) salmon fillets, skinned
  • Extra-virgin olive oil
  • 4 baby courgettes (zucchini), sliced lengthways
  • 4 yellow courgettes (summer squash), roughly chopped (if not available, use green courgettes)
  • Pinch Maldon sea salt
  • 2 good handfuls thin asparagus
  • 200g (about 7 ounces) rocket (arugula)
  • 2 lemons, halved

For the dressing:

  • Large handful of fresh thyme, leaves picked
  • Maldon sea salt
  • 4 tablespoons extra virgin olive oil
  • 1 lemon, juiced

Description

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