Salmon with mixed capsicum & olive salad

Salmon with mixed capsicum & olive salad
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Salad recipes, Salmon recipes


  • Olive oil spray
  • 1 red capsicum, deseeded, quartered
  • 1 yellow capsicum, deseeded, quartered
  • 1 bunch asparagus, trimmed, cut into 3 lengths
  • 2 (about 200g each) Atlantic salmon fillets, cut into 3cm chunks
  • Sea salt & freshly ground pepper
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon drained capers, finely chopped
  • 1 tablespoon chopped fresh dill
  • 100g green olives stuffed with feta, sliced
  • 80g baby spinach leaves
  • 1/4 cup low-fat feta, crumbled
  • 4 slices sourdough bread, to serve


  • Step 1
    Heat a chargrill pan on a mediumhigh heat. Lightly spray the capsicum, asparagus and salmon with oil. Season with salt and pepper. In batches, chargrill the capsicum for 5 minutes each side or until skin has blackened and blistered. Place into a sealed plastic bag until cool. Peel off the skin and discard. Cut into thin slices.
  • Step 2
    Chargrill the asparagus for 2-3 minutes each side or until just tender. Set aside. Chargrill the salmon for 1 1/2-2 minutes each side or until cooked to your liking. Flake the salmon into large pieces.
  • Step 3
    In a small bowl whisk the olive oil, lemon juice, capers and dill together. Season with salt and pepper. Combine the peppers, asparagus, salmon, olives, spinach and feta with dressing and serve immediately.

  • Low fat


  • 1440 kj


  • 13g

    Fat Total

  • 4g

    Saturated Fat

  • 24g

    Carbs (total)

All nutrition values are per serve


Wine suggestion: Wolf Blass Semillion Sauvignon Blanc

  • Author: Kim Meredith
  • Image credit: Steve Brown
  • Publication: Fresh Living



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