Spring salmon salad

Spring salmon salad

Taste the flavours of spring with our Spring Salmon Salad. Delicately baked with lemon and dill, our succulent 1.4kg salmon rests on a bed of crisp greens, sugar snaps, radish, and cherry tomatoes. This light and refreshing dish is perfect for sharing and can serve up to 10 people. Pair it perfectly with Della Vite Prosecco Rosé for an impressive hosting experience!
  • Time 2minutes
  • Serves 10


1.4kg Side of salmon (serves 10)

30g Butter

3 lemons, thinly sliced

30g Fresh Dill

100g Red oak lettuce

125g Mix of baby leaves

2 Red onions

200g Sugar Snaps

240g Radishes

3 Lemons 

80g Watercress

250g Cherry vine tomatoes 



  1. Preheat the oven to Gas Mark 6, 200°C (fan 180°C).
  2. Place a large sheet of foil on a baking tray and brush with softened butter.
  3. Arrange 1 sliced lemon in a layer in the middle of the foil, followed by half of the dill.
  4. Lay the salmon, skin-side down, on top of the lemon slices.
  5. Season the salmon well, then top with the 1 lemon, sliced, and dill.
  6. Add the remaining butter over the top of the salmon.
  7. Pull the sides of the foil up around the fish to create a parcel.
  8. Tightly seal the foil, leaving a gap at the top to allow steam to escape.
  9. Bake in the oven for 25-30 minutes or until the fish flakes easily with a fork.
  10. Remove from the oven and open the parcel immediately to prevent overcooking. Leave to cool and rest while preparing the salad.
  11. Place the whole side of the salmon on a large serving plate or chopping board.
  12. Garnish the perimeter of salmon with red oak lettuce, mixed baby leaves and watercress. Build the salad with sugar snaps, thinly sliced red onion, radish and remaining lemon. Finish with cherry vine tomatoes and serve.


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