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5 from 1 vote

Grilled salmon with asparagus and feta

A beautiful salmon, asparagus and feta dish that can be ready in minutes.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Lunches and quick-cook meals
Servings: 2
Author: Emily Leary


  • 1 The Saucy Fish Co. Salmon with watercress rocket & crème fraîche
  • 10 asparagus spears
  • 1 courgette
  • 50 g 1.7 oz feta
  • 1 tbsp olive oil
  • Salt and pepper


  • Take the asparagus and line the ends up.
  • Trim off the bottom 1cm or so, so that all the spears are the same length.
  • Use a vegetable peeler to peel two courgettes length ways.
  • Start on one side, stop before you get to the seeds in the middle, then flip and repeat on the other side. Don't use the first couple of slices from either side as they'll be mostly skin. You might wish to save them for a salad.
  • Wrap the courgette slices tightly around the length of the asparagus, placing the end of the courgette strip face down on the board to prevent them from unravelling. Transfer to a baking sheet.
  • Lay eight courgette slivers on a board, crumble some feta over them and season with salt and pepper.
  • Roll up the courgette slices tightly. Transfer to the baking tray.
  • Take The Saucy Fish Co. salmon and sauce out of the packet.
  • Place the salmon fillets onto the baking tray along with the asparagus and feta roll ups. Drizzle with olive oil and season with salt and pepper.
  • Grill for 12 minutes.
  • While the salmon is under the grill boil some water, pour it into a mug and submerge the watercress, rocket and crème frâiche sauce until warm.
  • Arrange five of the wrapped asparagus spears on a small plate.
  • Place a salmon fillet on top.
  • Arrange the feta roll ups to one side of the plate.
  • Add a little of the watercress, rocket and crème fraîche sauce to the top of the salmon, with a dash of the remaining sauce to the side.
  • Repeat for the second plate and enjoy!