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Chef D – Salmon and Asparagus Melt

Salmon and Asparagus Melt
Serves 2



1 – 7oz fresh salmon fillet, skinless

½ cup (125ml) of mayonnaise
1 small onion, finely chopped
1 cup (250ml) asparagus, cut in bite sized pieces
1 cup (250ml) mozzarella cheese, shredded

Sea salt and ground black pepper
2 -6” pitas



In a large skillet, heat oil over medium high heat. Season both sides of the salmon with salt and pepper. Put salmon in the skillet, skin down. Cook ¾ of the way through, 5-7 minutes depending on the thickness of your fish. Flip and reduce heat to medium. Remove from heat and let cool.


Once the salmon is cool, shred with a fork and season with salt and pepper.

In a small bowl combine salmon, mayo, onion, asparagus and stir until well combined.


Spread mixture evenly over the 2 pitas.  Sprinkle ½ cup of cheese on each.

Place your pitas on a parchment paper lined cookie sheet and place under the broiler for 3-4 minutes, until the edges start to brown. Serve with a smile.

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