Roasted salmon with panfried asparagus and egg recipe
- 2 Tesco salmon fillets with sweet chilli
- 500g asparagus, bottoms snapped off
- 500g spinach
- 4 eggs
- 4tbsp extra virgin olive oil
- 1tbsp unsalted butter
- 1 fresh hollandaise sauce ( optional)
- 2 lemons, cut into wedges
Each serving contains
of the reference intake
- First bring a deep frying pan of water to the boil for the eggs. Meanwhile put the asparagus onto a plate and drizzle with 2 tbsp of oil, season with salt and pepper. Bring a nonstick frying pan up to a high heat and add the asparagus, constantly moving for 2 minutes, you still want a bite to them, remove them back onto the plate setting aside. Using the same frying pan add the remaining oil and butter along with some salt and pepper, heat to medium and add the spinach, keep this moving to gently wilt and be coated in the oil and butter, once done turn the heat off.
- Now your ready to poach the eggs, turn the water down to a low simmer and give it a swirl with a spoon, then gently crack the egg as close to the water as you can and let the swirl settle the egg whites into place, you can repeat all four like this or if you don’t feel confident do one at a time. The eggs should only take 3 minutes, once cooked scoop out with a large slotted spoon, place the eggs onto some kitchen roll to soak up the excess water whilst you get your plates ready.
- Decoratively divide the salmon, asparagus and spinach onto plates then place an egg on top of each plate of food, if your using the hollandaise, serve this as per the packet instructions drizzled over your food finishing with a good grinding of black pepper and a lemon wedge.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.