Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook peas
Boil the peas in lightly salted water for 1-2 min.
2 Make mash
Drain the peas and add them to a blender with the mint leaves (reserve a few leaves for garnish) and sour cream. Blend until smooth. Season with salt and black pepper. Set aside.
3 Cook asparagus
Snap the woody ends off the asparagus and discard. Heat a griddle or frying pan over a high heat with a drizzle of olive oil. Add the asparagus and fry for 3-4 min until golden brown.
Tip!Hold the asparagus at both ends and gently bend - it should snap exactly where the woody ends begin!
4 Fry salmon
Meanwhile, portion the salmon. Season the salmon generously with salt and pepper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmonfillets skin side down. Cook for 4-5 min until crispy. Flip and cook for 2 min further until cooked and starting to flake, but still juicy in the middle.
Tip!Use a wide spatula to flip the fish so you don't break it.
Slice the lemon into wedges. Serve the salmon with the pea puree and asparagus. Garnish with the remaining mint leaves and the lemon wedges.