Ingredients
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2 (about 200g each) skinless salmon fillets
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250g punnet cherry tomatoes, halved
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2 1/2 tablespoons olive oil
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4 eggs
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2 bunches asparagus, trimmed, halved lengthways
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2 baby cos lettuce, leaves separated
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1 tablespoon fresh lemon juice
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1 tablespoon wholegrain mustard
Method
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1Preheat oven to 200ºC. Place the salmon and tomato, cut-side up, on a large baking tray. Drizzle the tomato with 2 teaspoons of oil. Season with salt and pepper. Roast for 12 minutes for medium or until the salmon is cooked to your liking. Set aside for 5 minutes to cool. Coarsely flake the salmon.
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2Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over medium heat. Simmer for 3 minutes. Drain. Cool under running water. Peel. Cook the asparagus in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
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3Combine the lettuce, asparagus, salmon and tomato in a large bowl. Whisk the lemon juice, mustard and remaining oil in a small bowl. Divide the salad among serving plates. Top each with an egg and gently break the egg open. Drizzle over the dressing.
Source: taste.com.au
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