Ingredients 
:
• 2 salmon fillets (cut into chunks) 
• 500g baby potatoes 
• 1 bunch asparagus 
• 1 cup cherry tomatoes (halved) 
• ½ cup corn kernels 
• ½ cucumber (sliced) 
• 2 tbsp olive oil 
• 2 cloves garlic (minced) 
• Salt & black pepper (to taste) 
• 1 tsp paprika 
• Fresh parsley (chopped)
For the creamy garlic sauce 
:
• ½ cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice 
• 1 garlic clove (minced)
• Salt & pepper (to taste)
⸻
Instructions 
:
1. Boil the baby potatoes in salted water until fork-tender, then drain.
2. Season salmon with salt, pepper, and paprika, then sear in olive oil until golden. 
3. Sauté the asparagus until tender but still bright.
4. Mix all sauce ingredients until smooth and creamy.
5. Combine potatoes, salmon, asparagus, tomatoes, corn, and cucumber in a large bowl.
6. Pour the sauce over and gently toss everything together. 
7. Top with fresh parsley and serve. 
