A delicious, bright summer salad, perfect as a patio appetizer with a glass of rosé, or a nutritious balanced lunch.

Preparation time: 35 minutes

Serves: 4

Ingredients for yogurt dill dressing:

• 1/2 cup yogurt, strained through coffee filter
• 1 1/2 Tbsp lemon juice
• 1/4 cup neutral flavoured oil, like sunflower or vegetable
• 4 Tbsp chopped dill
• 1 Tbsp Dijon mustard
• salt, to taste
• black pepper, to taste

Instructions for dressing:

• Place all ingredients in a mixing bowl and whisk together vigorously until blended. Refrigerate

Ingredients for salad:

• 1/2 bulb fennel, shaved thin
• 3 large oranges, segmented
• 1 bunch asparagus, blanched, and cut into bite sized spears
• 2 6oz salmon fillets
• salt, to taste
• pepper, to taste
• 2 Tbsp cooking oil

Instructions for salad:

• Heat a non-stick pan to medium-high heat. Pat the salmon fillets dry, and season both sides with salt and pepper.
• Place salmon skin side down in the pan with oil, and cook for 4-6 minutes, then lower the heat and flip the salmon. Cook for 3-4 minutes or until salmon is cooked through, then remove from heat and place on a paper towel.
• Once the salmon has cooled flake into large pieces. The crispy salmon skin can be used to garnish salad, or discarded.
• On a large serving plate, layer shaved fennel, asparagus, orange segments and salmon. Finish by drizzling with yogurt dill dressing, finishing salt, and more dill sprigs.
• Serve immediately.