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As seen on our 1-hour Adelady Xmas Special on Channel Nine. This recipe goes well with our Wild Rice Salad. You can grab that recipe HERE.

By Food According to Bree ::  G-Fresh Spices 

Serves 8 to 10 people.


1.5kg whole side of Salmon – Pin boned, skin on

1 tbs G-Fresh Salmon Seasoning

1 Lemon, zested and juice reserved

2 bunches Asparagus, woody stems removed

3 medium Zucchini

1 baby fennel

1⁄2 cup roasted skinned Hazelnuts *

1⁄4 cup extra virgin olive oil

1 tbs chopped fresh dill + extra to garnish

* Tip: To roast and skin hazelnuts, place them in a single layer into a 160c oven for 10 minutes or until becoming fragrant and browned. Place the roasted hazelnuts into the centre of a tea towel, and then fold it up to enclose and rub the nuts together vigorously until the skins have come away from the nut.

Creamy Salsa Verde

1 bunch of fresh dill, roughly chopped

1 small bunch of flat leaf parsley, roughly chopped

1 whole spring onion, chopped

1 small clove of garlic

1 tbs capers

2 tsp dijon mustard

1 lemon, zest + juice

200gm sour cream

Salt and pepper


To make the Salsa Verde – Using a food processor whiz together all the ingredients until they form a smooth sauce. Season well and set aside until ready to use.

Preheat your fan forced oven or hooded BBQ to 200°c.

Grill the asparagus spears for 2 minutes until charred, then immediately remove from the grill and set aside to cool.

Place the Salmon, skin side down onto a large baking tray. Evenly season the flesh with the G-Fresh Salmon Seasoning then scatter over the lemon zest.

Place the salmon into your BBQ or oven and cook for 20 minutes or until medium- rare. Salmon is best when the flesh is still slightly translucent.

Meanwhile make the salad by using a mandolin or speed peeler to finely shave the fennel and zucchini longways into ribbons.

Mix together the reserved lemon juice, olive oil and 1 tbs of chopped dill together to make vinaigrette. Season well.

Slice the grilled asparagus on the diagonal into 1 inch pieces.

Combine all the vegetables and the roughly chopped hazelnuts into a bowl. Add the vinaigrette and toss well to combine.

Serve the whole baked Salmon with the salad and creamy salsa verde. Garnish with a few sprigs of dill.


Bree x

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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