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Simple Salmon Salad Plate

A quick and simple salad plate- smoked salmon with brown lentils, asparagus, pickled onions, baby cos and radish topped with capers and a lemon yoghurt dressing
Prep Time15 mins
Total Time15 mins
Course: dinner, lunch, Main Course, Salad
Cuisine: australian
Keyword: asparagus, salad plate, smoked salmon
Servings: 2 people
Calories: 389kcal


  • 10 ml olive oil
  • 1 bunch asparagus
  • 150 g canned brown lentils
  • 1 head baby cos lettuce washed and dried
  • 1-2 radish scrubbed and trimmed
  • 3 tbsp pickled onions
  • 250 g smoked salmon
  • 1 tbsp capers drained and rinsed
  • 1 handful dill
  • 3 tbsp greek yoghurt
  • ½ lemon- juiced


  • Heat the olive oil in a small skillet on medium-high heat.
  • Cut the woody ends off the asparagus. Add these to the pan, season with salt and pepper and cook for 10 minutes. Turn the asparagus to ensure even cooking. Set aside to cool
  • Drain the brown lentils and add these to the plate
  • Roughly chop the baby cos lettuce and slice the radish into thin discs
  • Assemble the remainder of the ingredients on plate. Scatter the salmon with capers and dill
  • Add a squeeze of lemon to the greek yoghurt and whisk together in a small bowl. Serve this over the salad at room temperature


Calories: 389kcal
Carbs: 23.5g | Fat: 16.3g | Protein: 37.4g