Organic Burren Cold Smoked Salmon on Oven-roasted Asparagus

266Organic-Burren-Cold-sm-s-oven-roasted-asparagus-150x150Very easy; you can leave out the potatoes and the butter-lemon sauce and just eat the salmon on asparagus.


6-8 spears of asparagus per person
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 slices Burren Cold Smoked Organic Salmon, cut into strips
Lemons, half cut into wedges, half into thin slices, then stripes, and cubes
New potatoes


  1. In a bowl, toss the trimmed and washed asparagus with a glug of olive oil, a good pinch of sea salt and black pepper.
  2. Lay the asparagus on a baking sheet and roast in a preheated oven (200°C/400°F/Gas 6) for 10 minutes.
  3. Boil the potatoes.
  4. Heat a saucepan until very hot, melt the butter in and toss the lemon cubes and stripes in for a short while.
  5. Transfer the asparagus to a warmed serving dish and arrange the Burren Cold Smoked Organic Salmon over the spears. Serve with lemon wedges.

Bon appetit!