Mustard Glazed Salmon & Poached Egg with a Rocket & Asparagus Salad

Gluten Free
Paleo
Seafood
Low Calorie

Roasted asparagus and rocket salad with poached egg pairs well with roasted maple-mustard crusted salmon fillet. This light meal is very easy and quick to prepare with minimal ingredients that doesn’t sacrifice on flavour!

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Nutrition Per Serving

Calories 533
Carbs 31g
Fat 27.1g
Fibre 2.9g
Protein 40.2g
Sugar 25.2g

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0.0 min
Preheat the oven to 180C.
0.5 min
Bring a saucepan of water to the boil.
1.0 min
In a bowl, mix together the maple syrup and mustard.
2.0 min
Pour the maple-mixture on top of the salmon.
3.0 min
Place the salmon in the oven to roast until cooked through (15 minutes approximately).
13.0 min
Heat a small amount of olive oil in a frying pan. Peel and finely chop the garlic.
14.0 min
Add the asparagus and garlic and sautee until tender crisp.
14.5 min
When the water is boiling, use a wooden spoon to create a vortex in the water.
15.0 min
Quickly crack the egg(s) into the center of the boiling water and allow to poach.
17.0 min
Season the asparagus with salt and pepper and transfer to serving plates.
17.5 min
Distribute the fresh rocket among serving plates with the asparagus.
18.0 min
Remove the poached egg from the boiling water using a slotted spoon and serve atop the asparagus-rocket salad.
19.0 min
Remove the salmon from the oven and serve alongside the asparagus-rocket salad.