Salmon, millet, seaweed, poached egg & asparagus
5 min Prep, 25 min Cook
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!
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.
Serving Size 0 g
|Amount Per Serving|
|Calories 0 cals||0%|
|% Daily Value*|
|Kilojoules 2015.5 kJ||0%|
|Fat 0 g||0%|
|Sodium 0 mg||0%|
|Carbohydrate 0 g||0%|
|Protein 0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|