King Salmon with Asparagus, Black Lentils and Herb Relish

Prep time: 15 mins | Cook time: 25 mins
Big Glory Bay King Salmon with asparagus, black lentils and herb relish



  • 1 cup black beluga lentils, rinsed

  • olive oil for cooking

  • sea salt and ground pepper

  • 2 bunches slim asparagus, tough ends snapped off

  • 4 x Big Glory Bay King Salmon portions, skin on (approx. 180 grams / 6 ounces each)

  • 100 grams / 4 ounces feta

Herb relish

  • ½ packed cup each parsley and basil leaves

  • ¼ cup olive oil

  • 2 tablespoons drained capers

  • 2 cloves garlic, crushed

  • 1 tablespoon lemon juice

  • 1 teaspoon sea salt

  • ¼ teaspoon caster sugar or honey


1. Cook the lentils according to the packet instructions. Drain then toss with a little olive oil, salt and pepper. Set aside.

2. Blanch the asparagus in boiling salted water until crisp-tender. Drain well.

Herb relish

3. Place all the ingredients in a food processor and blitz until finely chopped.

4. Season the salmon with salt. Heat a little olive oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side, or until done to your liking.

To serve

5. Spread the lentils over 4 serving plates, top with the asparagus and crumble over the feta. Add the salmon then spoon over the herb relish.

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