Warm Salmon with Asparagus, Bacon and a Tarragon Vinaigrette

Date: May 2021

Warm Salmon with Asparagus, Bacon and a Tarragon Vinaigrette

Serves 4 as a supper or lunch, 8 as a starter.



  • 1 tbsp olive oil
  • 4 rashers of smoked back bacon cut into 2cm pieces
  • 4 salmon fillets with skin (about 175g each)
  • 500g small new potatoes, washed and quartered
  • 300g frozen peas or petit pois
  • 1 pkt of asparagus tips
  • 2 tbsp chopped fresh tarragon


For vinaigrette

  • Grated zest and juice of a lemon
  • 5 tbsp extra virgin olive oil
  • 1 ½ tsp wholegrain mustard
  • 2 tsp honey
  • 3 tbsp chopped fresh tarragon


Step one

Heat the oil in a frying pan over a medium heat and fry the bacon for about 5 minutes until crispy, remove and drain on kitchen paper.


Step two

Cook the potatoes in boiling salted water for 15 minutes then add the peas for a further 5 minutes, check the potatoes are tender then add the asparagus tips for 2 minutes.  Drain.


Step three

Meanwhile, season the salmon and add to the pan, skin side down.  Cook for 3-4 minutes or until the skin is crisp and golden. Turn the heat off, turn the salmon over and leave to cook in the residual heat until it is just opaque, cover with foil and set aside.


Step four

Put all the ingredients for the vinaigrette in a screw top jar and give it a good shake, season with salt and pepper and a pinch of sugar if needed. (This will keep up to 3 days in the fridge).


Step five

Spoon the potatoes, peas and asparagus onto plates and top with the bacon and fresh tarragon.  Either place a whole salmon fillet on top or flake over the top.  Drizzle over the dressing.

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