Asparagus and grapefruit salad with salmon

Asparagus and grapefruit salad with salmon
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Cook up a simple salmon dish with a flavoured twist using zesty grapefruit and mustard.

Featured in
Main recipes, Spring recipes


  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 150g snow peas, trimmed, finely shredded
  • 2 pink grapefruits, peeled, segmented, excess juice reserved
  • 50g snow pea sprouts, halved
  • 1 tablespoon Dijon mustard
  • 3 teaspoons honey
  • 2 long fresh red chillies, deseeded, thinly sliced
  • 2 1/2 tablespoons olive oil
  • 4 (about 150g each) skinless salmon fillets


  • Step 1
    Cook the asparagus and snow peas in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 2
    Combine the asparagus mixture, grapefruit segments and snow pea sprouts in a large bowl.
  • Step 3
    Whisk the mustard, honey, chilli, reserved grapefruit juice and 2 tablespoons of oil in a jug. Season with salt and pepper.
  • Step 4
    Heat the remaining oil in a non-stick frying pan. Season both sides of the salmon with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
  • Step 5
    Add half the dressing to the asparagus mixture. Divide salmon among serving bowls. Top with asparagus mixture. Drizzle over remaining dressing to serve.

  • High protein
  • Low carb
  • Low sodium
  • Lower gi


  • 2082 kj


  • 28g

    Fat Total

  • 6g

    Saturated Fat

  • 6g


  • 41g


  • 98mg


  • 150.42mg


  • 16g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve


With a twist: Pan-fried chicken with horseradish cream and asparagus salad: Replace Dijon mustard with 2 tsp wholegrain mustard. Increase honey to 1 tbs. Replace salmon with chicken breast fillets and cook for 5-6 minutes each side or until cooked through.

  • Author: Sarah Hobbs
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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