Salmon, Asparagus And Watercress Salad

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4 skinless centre-cut salmon fillets (about 6 oz/175 g each)

1 bunch asparagus, trimmed

2 tbsp (25 mL) extra-virgin olive_oil

1/2 tsp (2 mL) each salt and pepper

4 cups (1 L) each trimmed watercress and torn Boston_lettuce

4 radishes, thinly sliced

4 lemon wedges


1/4 cup (50 mL) chopped fresh parsley

1/4 cup (50 mL) buttermilk

2 tbsp (25 mL) mayonnaise

2 tsp (10 mL) each chopped green_onion and drained capers

1 tsp (5 mL) white_wine_vinegar

Pinch each salt and pepper

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