Warm Salmon & Asparagus Salad Recipe | Abel & Cole
Warm Salmon & Asparagus Salad
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Prep: 15 mins
Cook: 20-25 mins
The Greeks and Romans used to eat fresh asparagus when it was in season, and dry it to eat in winter. We prefer to wait till spring, that way, we have something to look forward to. Thankfully, the wait is over.
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396 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 eggs
  • A bundle of asparagus
  • A punnet of cherry tomatoes
  • A bag of watercress
  • 2 salmon fillets
  • 1 tbsp red wine vinegar
From your kitchen
  • 1 tsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Pan with a lid
  • Colander
  • A couple of bowls
  • Baking tray
  • Baking paper
Step by step this way
  • 1.

    Fill the kettle and boil it. Heat your oven to 180°C/Fan 160°C/Gas 4. Fill a pan with hot water from the kettle. Bring to the boil. Add the eggs. Turn the heat down. Simmer, very gently for 7 mins. Drain them. Pop into a bowl of cold water to cool.

  • 2.

    Snap the woody ends off the asparagus. Halve the cherry tomatoes. Pick any thick stalks out of the watercress. Put to one side.

  • 3.

    Line a baking tray with baking paper. Put the salmon fillets on the tray skin side down. Bake for 10-15 mins till the salmon is a creamy pink and cooked through.

  • 4.

    Fill the pan with hot water from the kettle. Bring to the boil. Add the asparagus. Simmer, without the lid on, for 2-3 mins till the asparagus is just cooked. Drain well.

  • 5.

    Pop the asparagus, cherry tomatoes and watercress in a bowl. Measure out 1 tbsp red wine vinegar. Whisk in a small bowl with 1 tsp olive oil and some salt and pepper. Add to the veg.

  • 6.

    Lift the salmon fillets off the baking tray - the skins will probably stick to the baking paper, which is fine. Flake the salmon fillets into the bowl of veg. Gently toss everything together.

  • 7.

    Divide the salad between two warm plates. Peel the eggs. Halve them. Add them to the salad and serve straight away.

  • Tip

    Egg head
    7 mins will give you eggs with a runny yolk. If you like a more set yolk, just leave them in for another couple of mins.