Nordic Baked Salmon with Stir Fried Spring Greens, Radicchio and Asparagus
- 2x skin on, Nordic salmon fillets
- 2 tbsp olive oil
- 1 radicchio, shredded
- 70g baby spring greens, shredded
- 200g asparagus tips, halved lengthways
- A pinch of Maldon salt
- A small handful of dill, leaves picked
- 1 lemon, cut into wedges, to serve
Preheat the oven to 180C.
On a foil lined baking tray place the two salmon fillets, skin side down. Drizzle over 1 tbsp olive oil and season with cracked black pepper and a pinch of Maldon salt. Place into the preheated oven for 15 minutes until cooked through. Remove from the oven.
Whilst the fish is cooking, prepare the stir-fried vegetables. In a large frying pan heat up the other 1 tbsp olive oil. When hot add the asparagus, spring greens and radicchio. Stir fry the vegetables for three minutes until they are just wilted and cooked through. Season the vegetables with cracked black pepper, a pinch of Maldon salt and a squeeze of lemon juice.
On two plates divide the vegetables. Place the fish fillet on top and then garnish with sprigs of dill and lemon wedges to squeeze over.