Spring Salads: Grilled Salmon, Pumpkin and Asparagus Salad

article4Now that the weather is warming up, get into spring with a fresh salad with our grilled salmon, pumpkin and asparagus salad.

A salad doesn’t just have to accompany a meal-it can be the meal! Our recipe for grilled salmon, pumpkin and asparagus is not just delish, but it’s also hearty and makes for a great light meal.


1-2 salmon fillets
500g fresh asparagus spears
2 tablespoons olive oil
100g feta cheese, diced
1 punet cherry tomatoes, halved
half butternut pumpkin, diced
8 cups wild rocket
salt and freshly cracked pepper


  1. Brush salmon, pumpkin and asparagus with olive oil; sprinkle with salt and pepper, and grill over medium-high heat for 3-5 minutes on each side or until salmon and pumpkin is tender and the asparagus is golden.
  2. Cut the salmon, pumpkin and asparagus spears into 1cm pieces, then combine with the wild rocket, pumpkin, cherry tomatoes and feta in bowl and toss lightly.
  3. Divide among four plates and enjoy!