| Salmon & Grilled Asparagus Salad |
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with VPC Lemon Infused Olive Oil
Skin and bone the salmon, then rub with VPC Lemon Infused Olive Oil. Roast on 180c for about 8-10 minutes or until the salmon is cooked (it should still be slightly pink inside). Allow to cool. Brush the asparagus with VPC Lemon Infused Olive Oil and season with salt & pepper. Grill for 2 minutes on each side. Allow to cool, then cut into 2cm lengths. Break up the salmon and place in a bowl with the asparagus, mayonnaise, dill and avocado. Mix gently and serve |
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| Ingredients |
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Serves 6
1 whole fresh salmon, approx. 1.2kg
VPC Lemon Infused Olive Oil
500g fresh asparagus
salt & pepper
¾ cup fresh mayonnaise
2 tablespoons freshly chopped dill
2 avocado, cut into 1cm cubes
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