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Seared salmon with caper and herb dressing

Seared salmon with caper and herb dressing

Total Time
30 min
15 min
15 min
Set a table for one and treat yourself to something special with this easy and delicious single-serve salmon dinner



1 medium

Skinless salmon

160 g


80 g, 6 spears

Red onion

½ small, cut into thin wedges

Fresh chives

2 tsp, chopped

Fresh mint

2 tsp, finely chopped

Lemon juice

2 tsp

Capers, rinsed, drained

1 tsp, chopped

Olive oil

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Cook the potato in a saucepan of boiling water for 10 minutes or until tender. Thickly slice and set aside.
  2. Meanwhile, heat a chargrill pan on high. Lightly spray the salmon, asparagus and onion with olive oil and season with salt and freshly ground black pepper. Chargrill the salmon for 2–3 minutes each side for medium or until cooked to your liking. Chargrill the asparagus and onion, turning, for 5–6 minutes or until golden and tender.
  3. Combine the chives, mint, lemon juice, capers and oil in a small bowl.
  4. Arrange the sliced potato on a serving plate and top with the asparagus, onion and salmon. Drizzle with the caper and herb dressing.


SERVING SUGGESTION: Salad of baby rocket leaves, halved cherry tomatoes and thinly sliced celery. To serve 4 a use 4 medium potatoes, 4 (640g) salmon fillets, 3 bunches asparagus, 2 small red onions, 2 tbs chives, 2 tbs mint, 2 tbs lemon juice, 1 tbs capers and 1 tbs olive oil.