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Italian Baked Salmon with Asparagus & Horseradish Cream Salad

Salmon gets the summer treatment in this light and delicious recipe.
Servings 4
Total Time 30 mins



  • 600 g salmon fillet
  • Italian spices (see recipe below)
  • 1 drizzle oil
  • 10 g sunflower seeds
  • 10 g pumpkin seeds


  • 1 cup chicken stock
  • 240 g couscous
  • ½ tsp salt


  • 250 g asparagus cut in half widthways
  • 250 g frozen peas
  • 1 drizzle oil
  • 1 Tbsp vinegar

To Serve

  • 100 g baby leaf lettuce
  • 2 Tbsp horseradish sour cream (or 1 tsp mustard combined with 2 Tbsp sour cream)


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  • Pat salmon dry and remove any remaining bones. Place on a lined oven tray and rub with Italian spices and oil. Season with salt and top with seeds.
  • Cook salmon for 8-10 minutes or until cooked to your liking. Using a spoon, flake cooked salmon into large pieces.
  • Bring couscous to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and salt, stir, cover and leave for 5 minutes. Fluff up grains with a fork.
  • Prep asparagus. Add asparagus and peas to pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain and refresh under cold water. Drain well, return to pot and toss with oil and vinegar. Season with salt and pepper.
  • Serve couscous topped with lettuce, veggies, salmon and horseradish sour cream.


Italian Spices:
1/2 tsp Italian herbs
1/2 tsp ground fennel
1 tsp sweet paprika
1/2 tsp garlic powder
1 tsp lemon pepper
1 tsp tomato powder