Crispy Skin Salmon, Sweet Spice Gherkin Salsa Verde, Asparagus and White Bean Puree 





20 mins


5 mins



3 Three Threes sweet spiced gherkins, plus 2 tablespoons gherkin juice from the jar  

1 bunch flat leaf parsley, leaves picked  

½ bunch chives, finely chopped  

2 tablespoons capers  

1 garlic clove, plus 1 clove extra, finely grated  

juice and zest of 1 lemon  

2 tablespoons olive oil, plus 2 tablespoons extra  

pinch of salt  

400g can cannellini beans, drained  

4x 150g salmon fillets, skin on  

2 bunches of asparagus, trimmed  




1. Finely chop gherkins, parsley, chives, capers and one garlic clove together on a board. Transfer to a small bowl and stir half the lemon juice, gherkin juice and two tablespoons oil until well combined. Season with a pinch of salt and set aside.  


2. To make the white bean puree, place cannellini beans into a small food processor with the lemon zest, one tablespoon oil and remaining garlic and lemon juice. Blitz until smooth and season with salt to taste. Use a little cold water to assist blending if required. 


3. Heat remaining tablespoon of oil in a large frying pan over medium-high heat. Add salmon, skin side down, and cook for 2-3 minutes or until skin is golden and crispy. Reduce heat to medium and continue to cook until heat has risen halfway up the side of the fillets. Turn and cook for a further 2-3 minutes or until cooked to your liking. Remove for pan and keep warm. 


4. Return pan to medium-high heat and cook asparagus for 1-2 minutes or until starting to colour and soften. 


5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde. 

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