Tasty Salmon, asparagus & roasted cherry tomato salad Recipe

Whip up a hearty salad with tender salmon and mustard vinaigrette
Salmon, asparagus & roasted cherry tomato salad
Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 4 person.


  • 2 (about 200g each) skinless salmon fillets

  • 250g punnet cherry tomatoes, halved

  • 2 1/2 tablespoons olive oil

  • 4 eggs

  • 2 bunches asparagus, trimmed, halved lengthways

  • 2 baby cos lettuce, leaves separated

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon wholegrain mustard


  • Step 1

    Preheat oven to 200ÂșC. 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.

  • Step 2

    Meanwhile, 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.

  • Step 3

    Combine 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.

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