Salmon, millet, seaweed, poached egg & asparagus by Mindful Chef | Mealz

Salmon, millet, seaweed, poached egg & asparagus

2 Servings

5 min Prep, 25 min Cook


Contains Celery


We're really excited to be using crisp Cornish seaweed sprinkled over sustainably sourced salmon, accompanied by asparagus topped with a poached egg. Seaweed contains more vitamins and minerals than any other food group, so it's a fantastic nutrient boost!

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Cooking Stages

    • Preheat the oven to 180C / gas mark 4 and boil a kettle.

    • Dissolve the stock cube in a jug of 400ml boiling water. Heat a dry large saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in the stock, reduce the heat and cover for 15 mins, then stir through the spinach and cook for 2 mins until wilted.

    • Thinly slice half of the lemon and cut the slices in half. Trim the asparagus.

    • Place the salmon fillets on a baking tray, layer over the lemon slices and drizzle over 1 tsp oil on each fillet. Place the asparagus alongside and drizzle with 1 tsp oil. Place the baking tray in the oven for 12-15 mins until the salmon is cooked through.

    • Heat a separate saucepan with water and bring to a gentle simmer. Create a gentle whirlpool in the pan with a spoon then break an egg into the middle, one at a time. Cook for 4 mins. Remove from the pan.

    • Drain the spinach millet and stir through the juice from the remaining lemon.

    • Spoon the spinach millet onto two plates and place a salmon fillet on top, sprinkle over the crispy seaweed salad. Serve alongside the asparagus, topped with the poached egg and a sprinkle of sea salt and black pepper.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 0 cals0%
% Daily Value*
Kilojoules 2015.5 kJ0%
Fat 0 g0%
Sodium 0 mg0%
Carbohydrate 0 g0%
Protein 0 g0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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