Hot smoked salmon, asparagus, pea, bocconcini salad

Jacqueline Alwill

Brown Paper Nutrition

This bright, fresh, delicious combo on repeat for summer. Full of vibrant flavours, super satisfying to sink your appetite and diverse in nutrition. A few extra tips and tricks to consider:

  • Swap hot smoked salmon for rainbow trout, plain smoked salmon, good quality
    tinned tuna in oil
  • For vego option swap out the fish for tinned cannellini or butter beans
  • Use your favourite green vegetables in this salad – green beans, snow peas,
    avocado, kale and baby spinach all work well.
  • Swap bocconcini for feta, goat’s cheese or ricotta or omit cheese all together for a
    dairy-free salad


Prep time: 10 minutes
Cooking time: 5 minutes
Serves 4

Gluten free

1 tbsp olive oil
Zest and juice of 1 lemon
2 tsp honey
1 tsp wholegrain mustard
1 bunch asparagus, cut into 4cm lengths
150g sugar snap peas, halved on the diagonal
2 small zucchini, peeled into ribbons
80g baby rocket
300g hot smoked salmon, skin removed, flaked into large chunks
100g bocconcini, torn
2 tbsp pepitas, toasted
1 tbsp baby capers, rinsed, drained (optional)
Dill sprigs, micro herbs (optional), to serve

Combine oil, lemon zest and juice, honey and mustard in a screw top jar. Season
and shake well to combine. Place asparagus, sugar snaps and zucchini in a large bowl and blanch with boiling water for 2-3 minutes. Rinse under cold water and drain well. On a serving platter arrange baby rocket, blanched vegetables, salmon and bocconcini. Drizzle with dressing, season and toss gently to coat. Sprinkle with pepitas, capers (if using) and herbs and serve with lemon wedges.