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Plated meal

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!

Nutrition Per Portion

  • Calories

    531

  • Carbs

    29.9g

  • Fat

    27.5g

  • Fibre

    2.1g

  • Protein

    39.5g

  • Sugar

    24.3g

  • 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.

  • Ingredients

    Salmon Fillet

    Wholegrain Mustard

    Maple Syrup

    Giant Asparagus

    Fresh Rocket

    Eggs

    Olive Oil

    1 tablespoon per person

    Garlic

    finely chopped

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Reviews (1)

5 out of 5 stars
Taste
Portion Size
Ease of cooking

I love it, it was delicious. Instead of making poached eggs I made boiled eggs. It was easier for me

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