Smoked salmon and asparagus recipe

Eat light with this smoked salmon and asparagus recipe.

If you’re looking for a healthy, light supper then this smoked salmon and asparagus recipe has to be your go-to choice. The fresh, zesty flavours combine to impress your tastebuds, while the protein and veg combo leaves you feeling full but not heavy.

Ingredients (serves 2)

350g asparagus

120g Scottish smoked salmon

100g Rachel’s Low Fat Natural Yoghurt

20g fresh dill, chopped

25g fresh chives, chopped finely

Zest of a lemon

Salt and pepper

Dash of olive oil

Method

Remove the woody ends from the asparagus by snapping the very bottom of each spear, or remove the ends with a knife.

In a suitable pan, place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for three to five minutes until tender, check the spears with a fork before removing.

Meanwhile, make the dressing. In a small bowl mix the yoghurt and fresh herbs, zest and seasoning and mix well.

Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.

Immediately, and working quickly, layer over the slices of smoked salmon.

Finish with a drizzle of yoghurt dressing and olive oil and serve straight away.

Recipe courtesy of Rachel’s Organic