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Michael Meredith's Pan Roasted Salmon, Asparagus & Broccoli with Raspberry and Feta

Pan Roasted Salmon, Asparagus & Broccoli with Raspberry and Feta

Michael Meredith

Your Home and Garden Festive Home Tour 2014 - For Tickets:

Serves 4

4 x salmon fillets 150g each skin on
8 medium asparagus thinly sliced blanch and refreshed
200g broccoli sliced
50 g rocket leaves or watercress
1/2 cup of feta
1 cup toasted hazelnuts
Chopped chives & parsley
1 cup fresh raspberries
1 slice shallots 
1/2 cup of grape seed oil
2 tbsp of raspberry vinegar or chardonnay
Sugar and salt to taste
Splash of water

In a bowl , make a dressing by whisking oil and vinegar.  Season to taste with sugar and salt to balance, add a splash of water if needed. Add shallots .
Bring a thick pan to searing heat, season your salmon skin side then place into the hot pan with a little bit of oil. Cook on the skin side for a good minute or 2, flip the salmon over and cook for another 2 mins. Let it rest for 5 mins before serving medium rare .
In a serving bowl arrange the salad ingredients. Add your herbs and raspberries into the dressing. Place salmon on top. Crumb feta, add nuts, then spoon dressing around and serve .