Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Boil some mini potatoes until fork tender and then slice.
100 g Baby Potatoes
Step 2
In the same water boil an egg for 6 and half minutes and then place in cold water.
1 Egg
Step 3
Season a skin on salmon fillet with salt and add to a medium heat pan with a touch of olive oil.
2 fillets Salmon
2 tbsp Olive oil
1 whole Lemon
Step 4
Cook skin side down for 8ish minutes, add butter and baste.
Step 5
Turn off the heat and flip the fish for a final couple minutes.
Step 6
Squeeze lemon juice on a plate or tray and then top with the salmon skin side up. This way you don’t make the skin soggy with the lemon juice.
Step 7
Then to the pan add the asparagus and courgette. Cook for a couple minutes - they will need some bite to them.
1 Asparagus
1 whole Courgettes
Step 8
Add capers, mustard, olive oil, lemon and honey. Gently warm through and this is your dressing.
1 tsp Capers
1 tsp Whole grain mustard
1 tbsp Honey
Step 9
Layer the lettuce, tomatoes, potatoes, salmon and the warm dressing.
Lettuce
200 g Cherry Tomatoes
Step 10
Top with the gooey egg. Enjoy.
For
2
M
I
2
fillets
Salmon, pan fried
1
Asparagus, warmed
1
whole
Courgettes, diced
1
tsp
Capers, optional
1
tsp
Whole grain mustard
2
tbsp
Olive oil
1
whole
Lemon, juice of
1
tbsp
Honey
1
Egg, soft gooey
100
g
Baby Potatoes, halved
200
g
Cherry Tomatoes, cut in half
Lettuce
Only visible to you
Made it?
Cancel
Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Boil some mini potatoes until fork tender and then slice.
100 g Baby Potatoes
Step 2
In the same water boil an egg for 6 and half minutes and then place in cold water.
1 Egg
Step 3
Season a skin on salmon fillet with salt and add to a medium heat pan with a touch of olive oil.
2 fillets Salmon
2 tbsp Olive oil
1 whole Lemon
Step 4
Cook skin side down for 8ish minutes, add butter and baste.
Step 5
Turn off the heat and flip the fish for a final couple minutes.
Step 6
Squeeze lemon juice on a plate or tray and then top with the salmon skin side up. This way you don’t make the skin soggy with the lemon juice.
Step 7
Then to the pan add the asparagus and courgette. Cook for a couple minutes - they will need some bite to them.
1 Asparagus
1 whole Courgettes
Step 8
Add capers, mustard, olive oil, lemon and honey. Gently warm through and this is your dressing.
1 tsp Capers
1 tsp Whole grain mustard
1 tbsp Honey
Step 9
Layer the lettuce, tomatoes, potatoes, salmon and the warm dressing.
Lettuce
200 g Cherry Tomatoes
Step 10
Top with the gooey egg. Enjoy.
For
2
M
I
2
fillets
Salmon, pan fried
1
Asparagus, warmed
1
whole
Courgettes, diced
1
tsp
Capers, optional
1
tsp
Whole grain mustard
2
tbsp
Olive oil
1
whole
Lemon, juice of
1
tbsp
Honey
1
Egg, soft gooey
100
g
Baby Potatoes, halved
200
g
Cherry Tomatoes, cut in half
Lettuce
Only visible to you
Made it?
Cancel
