Whip up a hearty salad with tender salmon and mustard vinaigrette
- Preheat 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set