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
Reviews
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Step 1
Preheat the oven to 200 degrees. Line a baking tray with parchment paper and place the salmon fillets on it.
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Step 2
In a small bowl, combine wholegrain mustard and maple syrup. Brush the mixture generously over the salmon fillets.
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Step 3
Roast the salmon in the preheated oven for about 12-15 minutes or until the salmon is fully cooked and flakes easily with a fork.
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Step 4
While the salmon is cooking, bring a small pot of water to a gentle simmer. Crack the eggs into separate cups and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.
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Step 5
Trim the woody ends from the asparagus. Heat a pan over medium heat, add olive oil, and sauté the asparagus with finely chopped garlic for about 3-4 minutes until tender and fragrant.
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Step 6
In a large bowl, toss the fresh rocket with additional olive oil, salt, and pepper to taste. Combine with the sautéed asparagus.
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Step 7
To serve, arrange the rocket and asparagus salad on plates, top each with a salmon fillet and a poached egg.
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Reviews
Dana Itani Verified
I love this dish, very easy to make yet very gourmet looking and tasting! I opted for boiled eggs instead of poached and it was really good.
Aleya Al Hammadi
I love it, it was delicious. Instead of making poached eggs I made boiled eggs. It was easier for me