Baked Salmon with Shaved Cucumber, Asparagus and Tomato Salad

With the festivities done and dusted and many of us looking forward to healthier and less calorific eating (hello New Year’s resolutions!), GemLife Chef Matt Conquest recommends his fresh, simple, and waist-line friendly baked salmon with shaved cucumber, asparagus and cherry tomato salad recipe.

Serves 4

  • 4 Atlantic salmon fillets from your local supplier (approximately 200g each)
  • 2 tbsp extra virgin olive oil
  • A good pinch of sea salt
  • 2 tsp of lemon pepper seasoning
  • 1 clove garlic, micro-planed/finely grated
  • 1 lemon (1/2 to squeeze, some sliced, and a wedge to serve)
  • 1 continental cucumber
  • 1 punnet of cherry tomatoes, halved
  • 1 bunch asparagus, base cropped
  • 1 lime, juiced
  • 2 tbsp extra virgin olive oil
  • 100g wild rocket/finesse leaf/Frisse leaf/ endive


  1. Preheat oven to 180 degrees on ‘super cook’ in your Smeg oven and line an oven tray or large baking tray.
  2. Arrange salmon on the baking sheet and season generously with sea salt.
  3. Mix olive oil, garlic, lemon pepper and juice of 1/2 lemon.
  4. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. Add asparagus to the tray between the salmon
  5. Use the bowl to make the dressing with remaining olive oil, lime juice, pinch of sea salt and set aside.
  6. Thinly slice remaining 1/2 of lemon and top each piece of salmon with a lemon slice.
  7. Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork.
  8. Shave the cucumber lengthwise with a peeler. Put it in a bowl with cherry tomatoes and your choice of salad leaves. Toss with the dressing and serve the salad on the side with the baked salmon and asparagus.

A nice, healthy, and fresh dish that is great for summer. Enjoy!

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