British asparagus season runs from late April to June, and Jersey Royals arrive at exactly the same time — this salad was made for the moment. Pan-seared salmon sits on a warm pile of charred asparagus, crushed new potatoes and creamy avocado, finished with capers, fresh dill and a sharp sherry vinegar dressing. It’s the kind of dish that looks far more effort than it is.
Ingredients
For the salad
- 2 salmon fillets (150–180g each)
- 6 Jersey Royal potatoes
- 2 eggs
- 6–8 asparagus spears
- 1 avocado, sliced
- 1–2 tbsp capers
- Small bunch fresh dill
- Olive oil
- Sea salt and black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp wholegrain mustard
- ½ tsp agave syrup
- Sea salt and black pepper
Optional
- Handful of rocket per person for a lighter, leafier finish
Method
- Place Jersey Royals and eggs in a pan of salted cold water. Bring to the boil and simmer together. Remove the eggs after 6–7 minutes for a slightly soft yolk, or 8–9 minutes for a set yolk. Cool under cold running water, peel and halve. Continue cooking the potatoes until tender, around 15 minutes total.
- Preheat your oven to 180°C. Season the salmon fillets and drizzle with olive oil. Heat an ovenproof pan until hot, place the salmon skin-side down and cook until the skin is crisp. Turn and briefly brown the top, then transfer the pan to the oven to finish cooking through, around 5–6 minutes depending on thickness.
- Blanch the asparagus spears in boiling salted water for 2 minutes until just tender. Drain.
- Halve the cooked potatoes lengthwise. Toss the potatoes and asparagus with olive oil, salt and pepper. Place on a hot griddle pan and char until golden marks appear.
- Whisk together all the dressing ingredients in a small bowl.
- To plate: arrange the charred potatoes, then lay the asparagus loosely on top. Add the sliced avocado and halved egg. Place the salmon on top. Scatter with capers, tear over the dill and pour the dressing generously over everything.
- Serve immediately.
Cook’s note: Use the freshest British asparagus you can find — the season is short, from late April to June, and the flavour at its peak is incomparable. Jersey Royals are equally fleeting, so this is very much a dish of the moment. For a lighter version, add a handful of rocket to the plate before building the salad.
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