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!

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

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

Reviews

5.0

2 reviews

Follow the recipe steps below or

Switch to Timeline View
Step 1
Preheat the oven to 200 degrees. Line a baking tray with parchment paper and place the salmon fillets on it.
Step 2
In a small bowl, combine wholegrain mustard and maple syrup. Brush the mixture generously over the salmon fillets.
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.
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.
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.
Step 6
In a large bowl, toss the fresh rocket with additional olive oil, salt, and pepper to taste. Combine with the sautéed asparagus.
Step 7
To serve, arrange the rocket and asparagus salad on plates, top each with a salmon fillet and a poached egg.