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Aussie Summer Salmon Platter
- Step 1
Preheat oven to 170°C. Line a large baking tray with baking paper, place salmon fillets on the tray at least 1inch apart. Squeeze lemon juice over the salmon fillets and sprinkle with dill. Cook in the oven for 10 mins. If you prefer your salmon cooked all the way through, keep in the oven for 2-3 mins longer. Remove the last inch of each asparagus stalk, as this part is tough, in the last 3 mins of the salmon cooking, add the asparagus on top of the salmon to cook slightly.
- Step 2
Meanwhile, prepare the rest of the platter; separate the cos lettuce leaves, wash and dry. Halve the cherry tomatoes, thinly slice the beetroot, cucumber and red onion.
- Step 3
Cut the avocado length ways and scoop out of the skin, then thinly slice. Finally, slice the cheeks off of the mango and use a small paring knife to cut 4 vertical lines, then 4 horizontal lines, ensuring the knife doesn’t go all of the way through the skin.
- Step 4
Layer all the vegetables and salmon on a large platter, serve with cream cheese and capers and enjoy!
Recipe courtesy of Shelley Good Eats
2 x 460g Packets of Tassal Salmon (6-8 fillets)
1 sprig dill
1 cos lettuce
2 bunch asparagus
1 punnet cherry tomatoes
½ red onion
1 Lebanese cucumber
2 precooked beetroots
1 Tbsp capers
100g Light Cream Cheese