Salmon, asparagus & roasted cherry tomato salad

Whip up a hearty salad with tender salmon and mustard vinaigrette

Recipe «Salmon, asparagus & roasted cherry tomato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 skinless salmon fillets, 250g punnet cherry tomatoes, halved, 2 1/2 tbsp olive oil, 4 eggs, 2 bunches asparagus, trimmed, halved lengthways , 2 baby cos lettuce, leaves separated, 1 tbsp fresh lemon juice, 1 tbsp wholegrain mustard .

Ingredients:

• 2 skinless salmon fillets 
• 250g punnet cherry tomatoes, halved 
• 2 1/2 tbsp olive oil 
• 4 eggs 
• 2 bunches asparagus, trimmed, halved lengthways 
• 2 baby cos lettuce, leaves separated 
• 1 tbsp fresh lemon juice 
• 1 tbsp wholegrain mustard 

Instructions

1. 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.
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.
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.