prep: 20mins
cook: 12mins
serves: 4


  • 300g skinless salmon fillets (approx. 2 small pieces)
  • 1 baby cos lettuce, sliced
  • 1 lebanese cucumber, finely sliced
  • 1 bunch asparagus, trimmed and blanched
  • 1/2 cup cooked quinoa
  • to make the creamy dressing
  • 100mL Bulla Pure Cream
  • 1 Tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp wholegrain mustard
  • 1/2 tsp honey
  • salt flakes & freshly ground black pepper
  • to serve
  • 40g feta, crumbled
  • 1/2 cup basil leaves
  • extra virgin olive oil, for drizzling

Salmon Salad with Creamy Dressing


  1. Place salmon fillets into a lightly oiled frying pan and cook over a medium heat until well seared each side and just cooked through. Refrigerate until required.
  2. For the dressing, combine all the ingredients and mix until smooth. Mixture will become thick and creamy. Add a splash of water if you prefer a thinner consistency.
  3. To serve, arrange salad ingredients on a serving platter. Break salmon into pieces and scatter over salad. Spoon over dressing and finish with feta, basil and a drizzle of olive oil.