Try this fresh salmon salad with Mutti Cherry Tomatoes, black lentils, asparagus and spinach, finished with a bright lemon and Dijon dressing.
4 people
1
Rinse asparagus in water. Boil a few cups of water on the stove.
2
Cut off bottoms of asparagus spears. Cut into thirds and boil for 5-7 minutes.
3
Drain asparagus and place in a bowl of ice water to keep asparagus from cooking more.
4
Heat the cherry tomatoes in a pan with a drizzle of oil for 2 minutes on a medium heat.
5
Combine the dressing ingredients in a bowl and whisk.
6
In a large bowl combine asparagus, baby spinach and black lentils.
7
Divide into 4 plates, add pepper, cherry tomatoes and hot smoked salmon. Pour dressing over the top and serve with fresh basil leaves and sesame.
This salmon salad combines tender asparagus, earthy black lentils, baby spinach and juicy Mutti Cherry Tomatoes in a dish that feels both light and satisfying. Salmon adds richness, while fresh basil and sesame seeds bring an aromatic and slightly nutty finish.
Briefly warming Mutti Cherry Tomatoes in olive oil enhances their sweetness while keeping their shape and juiciness. Served alongside fresh spinach and asparagus, they add a warm, vibrant contrast that makes this Mediterranean salad especially inviting.
Lemon juice, Dijon mustard, olive oil and a touch of maple syrup create a dressing that is fresh, tangy and lightly sweet. Drizzled over the salmon and asparagus salad, it balances the richer ingredients and ties every element together into an easy, colourful meal.
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