Name: Salmon, asparagus & roasted cherry tomato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 (about 200g each) skinless salmon fillets; 250g punnet cherry tomatoes, halved; 45.50 gm olive oil; 4 eggs; 2 bunches asparagus, trimmed, halved lengthways; 2 baby cos lettuce, leaves separated; 21.00 gm fresh lemon juice; 23.40 gm wholegrain mustard

Salmon, asparagus & roasted cherry tomato salad

0 Likes

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Make a delicious salmon salad with tangy mustard dressing.

Ingredients:

2 (about 200g each) skinless salmon fillets
250g punnet cherry tomatoes, halved
2 bunches asparagus, trimmed, halved lengthways
2 baby cos lettuce, leaves separated
21.00 gm fresh lemon juice
23.40 gm wholegrain mustard

Instructions:

Preheat your oven to 200ºC. Arrange salmon and tomatoes, cut-side up, on a baking tray. Drizzle tomatoes with 2 teaspoons of oil and season with salt and pepper. Roast for 12 minutes for medium doneness or until salmon is cooked to your preference. Let it cool for 5 minutes, then flake the salmon.
Place eggs in a small saucepan with cold water and bring to a gentle boil. Simmer for 3 minutes, then drain and cool under running water before peeling. Cook asparagus in salted boiling water for 2-3 minutes until bright green and tender crisp. Refresh in cold running water and drain.
In a large bowl, mix together the lettuce, asparagus, salmon, and tomato. In a small bowl, whisk together the lemon juice, mustard, and remaining oil. Divide the salad among serving plates, top each with an egg, gently break the egg open, and drizzle with the dressing.

We use cookies

Similar Recipes

Bourbon-Glazed Salmon and Baked Asparagus

Oven-Roasted Salmon, Asparagus and New Potatoes

Salmon on slow-roasted leeks, witlof and asparagus

Lemon and pepper salmon tray bake recipe

Orange Roasted Salmon